Dinner Menu
Saturday, March 6th, 2010
Small Plates
12.
Watercress and Potato Soup, dill cream, smoked gouda polenta croutons
Delicata Squash, apple, fennel, blue cheese, red wine vinaigrette and roasted onions
Foie Gras and Chicken Liver Parfait, red wine raisin puree and toasts
Crispy Eel, Rice and Ham Hock Terrine, sweet soy
Roasted Acorn Squash, ham, balsamic and walnut pesto
Cured Mackerel, toasts, poppy seed cream cheese and marinated onions
Fluke Ceviche, pomegranate, blood orange, curry oil
Chicken Wings, sriracha and butter
Pasta, Starches and Grains
18.
Fried garlic spaetzle, rock shrimp, cabbage and bacon (22.)
Beef lasagna, porcini
Linguini, bone marrow Bolognese, Parmesan
Butternut and Pork rillette mille feuille, roasted shallot, cherve and squash – hazelnut salad
Game cassoulet (lamb confit, braised rabbit and pheasant sausage), crumbs
Toasted bread and olive oil 2.
Plates
25.
Pan Seared Duck Breast, lentils, celeriac and crimini mushrooms
Pan Seared Bluefish, Parmesan quinoa, chicory and black olive anchovy vinaigrette
Smoky Poached Chicken Breast, rock shrimp, crushed potatoes and watercress Caesar