Dinner Menu
Sunday, January 31st, 2010
Small Plates
10.
Squid and scallop confit, blood orange and wheat berry salad
Parsnips, shaved fennel, beets and spicy sunflower seeds
Potato soup, ham croutons and caper
Smoky Portobello mushroom, braised iceberg lettuce, cheese toast and soy aioli
Hoisin Mangalitsa pork scrapple, tomato fondue, radish and a fried egg
Broccoli “Caesar”, crumbs, Parmesan and jasmine rice salad
Potato salad potato skin custard, sweet potato, bluefish and watercress salad; and crispy potatoes
Pasta, Starches and Grains
18.
Strozzapretti, beef Bolognese and Parmesan
Pan fried pork dumplings, king early beans
Caraway bread dumplings, cabbage and peppered veal
Potato gnocchi, caramelized onion, brown butter and pecorino
Orecchiette, beet green and walnut pesto
Clams, chicken sausage and linguini
Toasted bread and olive oil 2.
Plate
22.
Fried rabbit leg, butternut quinoa “risotto” and roasted roots
Valentine’s Day 2010
75. per tasting
Reservations recommended
*All MENUS are subject to change
Tasting I
Amuse
Seared scallops, roasted cauliflower, popcorn cream and crisp lemon
Beef tartar, onion jam, chicken liver toast and smoked soy cured yolk
Celeriac and truffle soup, tater tots
Seared duck breast, turnip gratin, capers, watercress and beet Bordelaise
Chocolate cake
Tasting II
Amuse
Scallop ceviche, pomegranate, apple – champagne Bellini
Petite NY strip filet, broccoli “Caesar”
Celeriac and truffle soup, tater tots
Pan seared Barramundi, butternut wheat berry and quinoa “risotto”, oranges and radish
Chocolate and jasmine rice tart
Tasting III (vegetarian)
Amuse
Shaved apple and fennel salad with pomegranate and a blood orange marmalade
Beet green and jasmine rice “dolmas”, olives and almond tahini
Celeriac and truffle soup, tater tots
Tagliateli, smoked mushrooms, crème fraiche, leeks and preserved lemon
Chocolate and hazelnut lace cannoli