Menu: November 2nd 2010

Amuse

Roasted Parsnip and
Garlic Soup w Brown Butter
Pears and Wild Rice

Cardoon Agnolotti w
Preserved Lemon,
Clams, Scallops and Radish

Braised Mushrooms w
Chestnut Cream and
Poached Quail Egg

Palate Cleanser

Rabbit Pot Pie w
Root Vegetables
and Mustard Cream

Crispy Pork Belly
w Charred Broccoli
and White Cheddar

Shaved Fennel Salad
w Grapefruit, Olive, Tarragon
and Roquefort

Goat Cheese Mouse w
Oatmeal Graham Crust
and Persimmon Ice Cream

Mignardises

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