Sunday, February 28th, 2010
Smoky Hock Broth, noodles and roots
Warm Watercress, olives, pancetta, crispy potato, poached egg and mushroom puree
Delicata Squash, chicory, walnuts, blue cheese vinaigrette and roasted onions
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
Trofie, chevre, kale, roasted garlic and shallot
Garganelli, pork Bolognese
Linguini Caesar “carbonara”, braised endive, leeks and Parmesan
Braised rabbit and heirloom bean cassoulet, garlic crumbs and chicory
Caper and dijon spaetzle, rock shrimp, celeriac and clam cream
Bone Marrow Dumplings, caramelized onions, crimini mushrooms and blue cheese butter
Toasted bread and olive oil 2.
Pan Roasted Poussin, braised legs, Brussels sprouts and bacon 25.
Warm NEFF Meatloaf Sandwich, cabbage and gravy (open face) 12.