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