Dinner Menu
Wednesday, January 27th, 2010
Small Plates
10.
Country terrine, cornichons, mustard and toasts
Squid confit, soy-beet aioli, kohlrabi
Parsnip, rabbit confit and wheat berry salad, warm radicchio and pear
Seared scallops, cauliflower broth, lentils and bacon
Smoked bluefish rillettes, cucumber pickle and warm potatoes
Potato soup, Parmesan and caper
Pasta, Starches and Grains
16.
Sourdough Gnocchi, whey braised pork and porcini ragout
Orecchiette, braised veal and cabbage
Strozzapretti, beet green and walnut pesto, beet relish
Popcorn Spaetzle, broccoli, cauliflower, pork belly and parmesan
Linguini, uni “crème” and wilted iceberg lettuce
Toasted bread and olive oil 2.
Mangalitsa Tasting Menu
55.
Liverwurst smoked tongue and foie gras, shaved radish and carrot, “cracklin” mustard
Crispy Pork Belly, blood orange, caramelized fennel
Hock Confit Raviolo, cassoulet beans and truffle
Pan Seared Pork, braised neck, savoy cabbage and pork fat “fries”, thyme jus
Rubiner’s Cheese Course Spicherhalde (Bavaria, Germany) cow’s milk
hazelnuts, raisin puree