Dinner Menu
Thursday, February 4th, 2010
Small Plates
10.
Smoky Portobello mushroom, braised kale, pickled sunchokes and crispy rice
Foie Gras and Duck Liver Mousse, raisin puree, pickled cranberries and toasts
Chocolate, Beet and Chevre Terrine, delicata squash, red wine beet bordelaise
Beef Liverwurst, watercress, horseradish, caramelized onions and fried gouda
Pan Roasted Broccoli, sriracha, chopped clams, black eyed peas, lime and pork belly
Bbq’d Eel (unagi), sherry vinegar and coriander caramel, cauliflower and popcorn puree
Garlic and Bread Soup, pomegranate and green olive – olive oil
Pasta, Starches and Grains
16.
Quinoa with braised calamari, smoked Pollock and black olives
Milk braised veal and orecchiette
Bone marrow Bolognese, linguini and Parmesan
Dijon spaetzle, braised pork, red wine broth, roast carrots and crimini mushrooms
Potato Gnocchi, sage, brown butter, five spice and butternut squash
Strozzapretti with kale and walnut pesto, sunflower seeds
Garganelli, wild rock shrimp, celery root, caper, lemon and wilted iceberg lettuce (22)
Toasted bread and olive oil 2.
Plate
24.
Poached chicken breast, mussels and a blood orange, radish and wheat berry salad