Dinner Menu
Friday, March 5th, 2010
Small Plates
12.
Watercress and Potato Soup, dill cream, smoked gouda polenta croutons
Delicata Squash, chicory, blue cheese, red wine vinaigrette and roasted onions
Foie Gras and Chicken Liver Parfait, red wine raisins and toasts
Crispy Eel, Rice and Ham Hock Terrine, sweet soy
Roasted Acorn Squash, ham, balsamic and walnut pesto
Pickled Mackerel, toasts, poppy seed cream cheese and marinated onions
Fluke Ceviche, pomegranate, blood orange, fennel and apple
Pasta, Starches and Grains
18.
Potato gnocchi, hedgehog mushrooms, brown butter and thyme
Pheasant and red wine ragout, fried garlic spaetzle and cabbage
Pork sausage, hazelnuts and kale with trofie
Beef lasagna, porcini
Linguini, bone marrow Bolognese, Parmesan
Toasted bread and olive oil 2.
Plates
25.
Pan Seared Duck Breast, lentils, celeriac and crimini mushrooms
Pan Seared Bluefish, butternut squash quinoa and black olive anchovy vinaigrette
Smoky Poached Chicken Breast, rock shrimp, crushed potatoes and watercress Caesar
Steamed Fluke, spicy white miso crust, chilled soba with sesame