Dinner Menu
Tuesday, February 2nd, 2010
Small Plates
10.
Potato soup, ham croutons and caper
Smoky Portobello mushroom, braised kale, pickled sunchokes and sticky rice
Hoisin Mangalitsa pork scrapple, tomato fondue, radish and a fried egg
Delicata squash, watercress, blood orange, pomegranate and pancetta
Roasted Broccoli, onion, smoked bluefish and beets with horseradish
Charcuterie Plate
12.
Hazelnut and pork terrine, artisan cheese and toasts
Pasta, Starches and Grains
16.
Quinoa with braised calamari, olives and chilies
Strozzapretti, roasted tomato, parmesan and EVOO
Caraway bread dumplings, cabbage and peppered veal
Orecchiette, beet green and walnut pesto
Potato Gnocchi, sage, brown butter, five spice and butternut squash
Toasted bread and olive oil 2.
Plate
12.
Double cheeseburger “sandwich”,
Iceberg lettuce and bacon marmalade, crispy potatoes and winter pickles
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