April 2005 Dinner Menu by coronaa

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									                         F IRST                                                                            M AIN

                    C HEESE T ABLE                                                                        PAELLA
                         12/15/18                                                          Chicken, shellfish, house-made chorizo,
                                                                                            roasted tomato, saffron-Bomba rice
                                                                                                              28
                 V EAL S WEETBREADS
Date relish, toasted almonds, brown butter, crispy cilantro
                            14                                                           L OPEZ I SLAND W AGYU B OLOGNESE
                                                                                             House-made pappardelle, Reggiano
                                                                                                              28
                      E SCALIVAD A
             ‘Vegetables cooked over the coals’
                    Potato garlic sauce                                                               S EA S CALLOPS
                            12                                                        Melted leeks, house-cured bacon, potato chive cake,
                                                                                          soft cooked quail’s egg, orange reduction
                                                                                                              29
                      T E S TA
       Grainy mustard vinaigrette, pickled onion,
               wood oven roasted bread                                                    W HISTLING T RAIN R OASTED P IG
                            12                                                              Clams, chorizo, hot smoked paprika,
                                                                                          bay scented crushed potato, pickled onions
                                                                                                              29
                       M USSELS
    Cannellini beans, catarina chile, vermouth, chard
                            13                                                                            R AVIOLI
                                                                                   Fontina Val d’Aosta, sherried currants, wild mushrooms
                                                                                                              24
                 C HEVRE G NOCCHI
         Red sunchokes, roasted pine nuts, parsley
                            12
                                                                                               W ASHINGTON S QUAB
                                                                                 Roasted pumpkin, semolina pudding, house-made pancetta,
                                                                                                  pecans, brown butter
                        O CTOPUS
                                                                                                              28
  Olive oil braised garbanzos, orange-saffron reduction,
                   grilled country bread
                            14
                                                                                                      B LACK C OD
                                                                                    Corona beans, oven roasted wild mushrooms, thyme,
     W HISTLING T RAIN F ARM P ORK B ELLY                                                crispy Serrano ham, red wine reduction
          Braised greens, grain mustard jus,                                                                  28
                grilled heirloom apples
                            13
                                                                                           L OPEZ I SLAND W AGYU R IBEYE
                                                                                Yukon potato and leek gratin, stout braised carrots, demi-glace
                                                                                                              32


                         S ALAD

        W ASHINGTON P EARS AND A PPLES
      Frisee, pine nuts, black truffle honey, Reggiano                                          THE TASTING TABLE
                            11                                                                          for six or more
                                                                                                     a culinary adventure
                                                                                                prepared by Tamara 65.00 per
                          S PINACH                                                                wines by Bryan 35.00 per
  Shiitakes, goat’s cheese, bacon, warm mustard dressing                                        advance reservations necessary
                            12




                                    “Our menu reflects the seasons and our commitment to using organic
                                       meats and produce that are available from our local farms”
                                                  Chefs - Tamara Murphy and Juli Guillemette



                           **please note, our menu changes daily based on seasonality and item availability

								
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