Dinner Menu
Friday, February 5th, 2010
Do not forget about Valentine’s Day, reservations are still available.
Small Plates
12.
Chicken wings, spicy white miso and sesame
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
Eel and Potato Terrine, soy aioli, kale and coriander gastrique
Garlic and Bread Soup, pomegranate and green olive – olive oil
Pasta, Starches and Grains
18.
Milk braised veal and orecchiette
Bone marrow Bolognese, linguini and Parmesan
Potato Gnocchi, sage, brown butter, five spice and butternut squash
Strozzapretti with beet green walnut pesto, sunflower seeds
Garganelli, wild rock shrimp, celery root, caper, lemon and wilted iceberg lettuce (22)
Toasted bread and olive oil 2.
Plates
24.
Poached Chicken Breast, mussels and a blood orange, radish and wheat berry salad
Pan Roasted Water Buffalo, warm bacon vinaigrette, quinoa, roasted cauliflower and balsamic