Fall Dinner Menu 2008

Roasted Squash Bisque
Duck Confit, Toasted Pepitas

Malpec Oysters On The Half Shell
Heirloom Tomato, Lemongrass, Jonah Crab

Slow Roasted Portabella Mushroom With Parmesan Pudding

Braised Berkshire Pork Belly
Lemon Scented White Bean Puree, Sauce Gribiche

PEI Mussels
With Tarragon, Garlic, Djion, White Wine, Grilled Crostini

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Baby Beet Salad
With Bresaola, Piave Vecchio, Gala Apples

21 Federal Caesar
With Parmesan Reggiano Crisp, White Anchovy

Endive Salad
With Roquefort Crema, Spiced Walnuts, Poached Dates

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Sauteed Garlic Shrimp
Preserved Lemon Polenta, Olive Oil Braised Eggplant,
Anchovy-White Wine Butter Sauce

Pan Roasted Arctic Char
French Lentils, Trumpet Royal Mushrooms, Bacon,
Whole Grain Mustard Sauce

Roasted Giannone Chicken Ballotine
With Spaghetti Squash, Pecorino Romano, Truffled Chicken Jus

Saffron Linguine
Brasied Veal Shank Ragout, Roasted Bone Marrow, Gremolata

Dry Aged Sirloin
With Parmesan Shoestrings, Haricot Vert,
Marinated Tomato Salad, Herb Butter

Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki