Dinner Menu
Tuesday, February 22nd, 2011
Small Plates
10.
White Bean and Roasted Garlic Soup, cheesy crumbs
Split and Chickpea Soup, smoked paprika, caramelized yogurt
Lettuces, apples, hazelnuts, bacon and balsamic
Seared Veal Sweetbreads, beets, potatoes, mustard and capers
Smoked Arctic Char Pate, celery root, horseradish and toasts
Rice and Chicken Wing Croquettes, very hot sauce and pickles
Poached Egg, cauliflower creamed lentils, duck confit
Sourdough toast (2.)
Pasta
18.
Linguini, watercress pesto and Rawson Brook chevre
Penne, roasted tomatoes and Parmesan
Cheddar cavatelli, broccoli and spicy pork sausage
Mustard spaetzle, Cricket Creek veal and kale
Rigatoncini, beef and green olive ragout
Plate
25.
Seared Breast of Normandy Duck, butternut risotto, endive and maple gastrique
REQUIRED LEGAL NOTICE:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Before placing your order, please inform your server if a person in your party has a food allergy