Thursday, December 16, 2010

~new menu entree items~

Prosciutto Wrapped Sous Vide Five Spiced Pork Tenderloin
Butternut Squash Ravioli, Sage, House Cured Pancetta,
Apples, Wild Mushrooms and Rughetta
Finished with Cranberry Goat Butter Demi

Seven Pepper Crusted Sea Scallops
Roasted Corn and Mascarpone AgnolottiWilted Greens and a Roasted Red Pepper Cream

Lamb Ragu
Over a Fennel Oregano Pappardelle and Wilted Greens

Rosemary Butter Poached Sous Vide Airline Chicken Breast
Cranberry, Goat Cheese, Brussels Sprouts,
Pork Belly, Rosemary Gnocchi, Natural Chicken Jus and Aged Balsamic

Lobster Mac and Cheese
Vermont Cheddar Cheese Sauce and Lobster
Served over Orecchiette Pasta
with Tomato and Smoked Applewood Bacon

Winter Squash Risotto
Wild Mushrooms, Nuts, Seeds and Berries

Shaved Grana Padana and Balsamic Drizzle

Spainish Dish with Saffron Rice,
Assorted Meat, Shellfish and Vegetables

Braised Short Rib of Beef
Sharp Cheddar Polenta,
Pickled Onions and Root Vegetables

Grilled Atlantic Salmon
Autumn Ratatouille Strozapretti

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