Tuesday, March 2nd, 2010
Butternut Squash Soup, sunflower seed pesto and sweet cream
Warm Watercress, black olives, pancetta, crispy potato, poached egg and mushroom puree
Delicata Squash, chicory, croutons, Caesar dressing and roasted onions
Crispy Lamb Neck, Brussels sprouts, 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
Garganelle, pork Bolognese
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.
Deep Fried Poussin, coleslaw and a biscuit 22.
Pan Roasted NEFF Beef top round, baked smoked gouda polenta and watercress 20.