Dinner Menu
Sunday, March 7th, 2010
Small Plates
10.
Watercress and Potato Soup, dill cream
Delicata Squash, apple, fennel, blue cheese, red wine vinaigrette and roasted onions
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
Mackerel Herring, blood orange, poppy seed cream and pickled shallots
Lightening Tree Farms Polenta, mangalitsa lardo and yolk
Pasta, Starches and Grains
18.
Beef lasagna, porcini
Linguini, bone marrow Bolognese, Parmesan
Butternut and Pork rillette mille feuille, roasted shallot, chevre and squash – hazelnut salad
Game cassoulet (lamb confit, braised rabbit and pheasant sausage), crumbs
Trofie and pancetta carbonara, wilted chicory
Fried garlic spaetzle, rock shrimp, cabbage and bacon (22.)
Toasted bread and olive oil 2.
Plates
22.
Pan Seared Duck Breast, lentils, celeriac and crimini mushrooms
Smoky Poached Chicken Breast, crushed potatoes and watercress Caesar