Dinner Menu

Wednesday, February 17th, 2010

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Small Plates


Pan Seared Veal Sweetbreads, pomme puree and soy sauce

Venison Merguez, wheatberries, fennel and blood orange mostarda

Foie Gras and Duck Liver Mousse, apricot puree, caramelized shallots and pickled cranberries

BBQ’d Eel, cauliflower and Israeli couscous

Broccoli Soup, poached oysters

Braised Veal Cheek, bacon – lentil salad, wilted iceberg and garlic jus

Roasted Duck Pate, mustard, pickles and toasts

Pasta, Starches and Grains


Orecchiette, whey braised pork ragout, kale

Garganelli, beef Bolognese and Parmesan

Creamy veal ragout, crimini mushrooms, strozapretti

Linguini, beet green and walnut pesto

Smoked Gouda Spaetzle, broccoli

Toasted bread and olive oil    2.


Petite NY Strip, oyster stuffing and garlic jus   25.

Duck Breast, butternut squash and quinoa, currant and caper piccata   22.

Braised Veal Cheek and crispy sweet breads, pomme puree and lentils    22.