Dinner Menu

Sunday, March 7th, 2010

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Small Plates


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


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.



Pan Seared Duck Breast, lentils, celeriac and crimini mushrooms

Smoky Poached Chicken Breast, crushed potatoes and watercress Caesar