Dinner Menu
Saturday, February 27th, 2010
Small Plates
12.
Mushroom soup, sunflower seed pesto
Warm Watercress, black olive potato gratin, roasted onion, pancetta, hard-boiled egg,
Delicata Squash, chicory, croutons, blue cheese vinaigrette and crimini mushrooms
Crispy Lamb Neck, butternut squash puree, curried chickpeas
Eel, crispy rice, wasabi peas, peanuts and sriracha “beurre rouge”
Chicken Wings, spicy white miso with sesame
Foie Gras and Chicken Liver Parfait, red wine raisins and toasts
Pasta, Starches and Grains
18.
Trofie, chevre, kale, roasted garlic and shallot
Garganelle, pork Bolognese
Linguini Caesar “carbonara”, braised endive, leeks and rock shrimp (24.)
Braised rabbit and heirloom bean cassoulet, garlic crumbs and chicory
Veal sausage, clams, soft polenta, fennel and parsley
Toasted bread and olive oil 2.
Plates
25.
Pan Roasted Poussin, braised legs, Brussels sprouts and bacon
Neff Meatloaf, bone marrow dumplings, caramelized onions, celery root and gravy (20.)
Seared Scallops, pomegranate, acorn squash puree, portobello confit