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Dinner Menu
February
3, 2012
$65
If
you have any food allergies or dietary restrictions, please call a few
days in advance and we will do our best to accommodate you.
The
Chef’s Welcome
a
selection of small plates
~
choice
of:
Confit
of Cedarbrook Farm Pork Belly
sunchoke,
fermented radish puree, forbidden rice, mushroom glaze
Sausage
of Pork & Fennel Seed
cannellini
beans, swiss chard & lamb's jus
Warm
Porridge of Steel Cut Oats
coddled
egg, leek, pickled chili & roasted garlic froth
Chicken
Consommé
foie
gras tortellini, chicken sausage, spinach, parsley
~
choice of:
Ravioli of House Made Ricotta & Spinach
parmesan
& bread crumbs
Hand
Cut Semolina Spaghetti
lambcetta,
onion, chard & cabrales
Hand
Cut Tagliatelle
braised
beef cheek, onion, potato & parmesan
~
choice
of:
Pacific
Fluke
lentil
cake, wild mushrooms & a saffron fumet
Slowly Cooked Shoat's Saddle
turnip,
kale, spoon bread & natural jus
Pan
Roasted Rose Veal Shoulder
wheat
berries, wilted mustard greens, fried okra pickles & caraway jus
~
choice
of:
Dark
Chocolate Terrine
whipped
red beet, candied cherry, cookie crumble & mint
Steamed Meyer Lemon-Ginger Pudding
bourbon
anglaise, clove chantilly
Toasted
Matcha Cake
cocoa
sorbet, orange, candied zest & star anise "jelly"
~
A
course of local artisan cheese can be added for $15
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