Dinner Menu
Wednesday, February 10th, 2010
Small Plates
10.
Eel and Potato Terrine, soy aioli, kale and coriander gastrique
Garlic and Bread Soup, portabella and sunflower seeds
Bone Marrow Arancini, horseradish, celeriac and carrot “slaw”
Octopus, blood orange, beets and a chickpea puree
Acorn Squash, chevre, pomegranate and lentils
Fried Gouda, barley, leeks vinaigrette and caper relish
Pasta, Starches and Grains
16.
Beef Bolognese, linguini and Parmesan
Orecchiette, venison sausage, white beans and roasted tomato
Broccoli and watercress risotto, cheddar cheese, caramelized onions
Ricotta gnocchi, winter greens and walnut pesto
Squid, brown butter and strozzapretti with butternut squash
Toasted bread and olive oil 2.
Double hamburger “sandwich”
12.
Swiss cheese, smoked ham, iceberg lettuce and onion jam with crispy potatoes
Chicken
20.
Herb Poached Chicken Breast, cauliflower and wheat berry ragout, delicata squash
Chicken sausage, braised leg and a poached egg with cassoulet beans