Dinner Menu

Saturday, February 27^th, 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