Dinner Menu

Tuesday, March 2^nd, 2010

Small Plates

10.

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

18.

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.

Plates

Deep Fried Poussin, coleslaw and a biscuit 22.

Pan Roasted NEFF Beef top round, baked smoked gouda polenta and watercress  20.