Dinner Menu

Wednesday, March 3rd, 2010

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Small Plates


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


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.


Pan Seared NEEF Beef Top Round, bone marrow dumplings, caramelized onions

and blue cheese butter  20.