Dinner Menu
Saturday, February 6th, 2010
Small Plates
12.
Chicken Wings, spicy white miso and sesame
Foie Gras and Duck Liver Mousse, apricot 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, fried garlic, black eyed peas and pork belly
Eel and Potato Terrine, soy aioli, kale and coriander gastrique
Garlic and Bread Soup, pomegranate and green olive – olive oil
Octopus, blood orange, beet egg salad and chickpea puree
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
Trenne, mussels, saffron, celery root, caper, lemon and wilted iceberg lettuce
Toasted bread and olive oil 2.
Plates
25.
Herb Poached Chicken Breast, crispy chicken sausage, cabbage and Dijon spaetzle
Wild Rock Shrimp, chowder broth, cauliflower, warm bacon vinaigrette, quinoa