Dinner Menu
Wednesday, March 3rd, 2010
Small Plates
10.
Butternut Squash, sunflower seed pesto
Delicata Squash, chicory, bacon, blue cheese vinaigrette and roasted onions
Watercress, crushed potatoes with a poached egg, black olive and anchovy vinaigrette
Crispy Lamb Neck, lentils and pickled pumpkin
Chicken Wings, spicy white miso with sesame
Foie Gras and Chicken Liver Parfait, red wine raisins and toasts
Pasta, Starches and Grains
18.
Potato gnocchi, celeriac, hedgehog mushrooms, brown butter and thyme
Garganelli, roasted shallot, garlic, green olives and chevre
Pheasant and red wine ragout, fried garlic spaetzle and cabbage
Pork sausage, fennel and kale with trofie
Beef lasagna, porcini
Rabbit cassoulet, crumbs and chicory
Toasted bread and olive oil 2.
Plate
Pan Seared NEEF Beef Top Round, bone marrow dumplings, caramelized onions
and blue cheese butter 20.