Wednesday, February 17th, 2010
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.