RESTAURANT
WEEK JAN 25-31 2010
1st
Parsnip Soup-
Kumquat, chervil
Sausage and Lentil Salad-
Housemade pork sausage, walnuts, watercress, apricot vinegar
Roasted Beet Salad-
Mache, hazelnut, croutons, blue cheese dressing
2nd
Chesapeake Rockfish-
Roasted turnip, fresh fennel, pistachio, dried fig, red wine
Beef Shortrib-
Savoy cabbage, mushroom farce, rutabaga, red currant, black pepper
Chickpea Cakes-
Eggplant, swiss chard, chevre, pearl onion, lemon puree
3rd
Profiteroles-
Pastry puffs, Chaps vanilla ice cream, chocolate sauce
Chocolate Mousse-
Callebaut chocolate

