Fall Dinner Menu 2009

Coconut Lobster Bisque
Crispy Lobster Dumpling, Shimeji Mushrooms, Candied Ginger

Wild Arugula Salad
Riesling poached Pear, Gorgonzola Mousse, Spiced Walnuts

Roasted Beet Terrine
Micro Mauna, Pistachios, Humboldt Fog

21 Federal Caesar Salad
White Anchovy Crouton, Parmigiano-Reggiano Crisp

Beef Tartare
Egg Yolk, Caperberry, Cornichon, Truffle Puree

Pan Roasted Sea Scallops
Salsify, Oyster Mushroom and Oxtail Ragout

Slow Roasted Portobello Mushroom
Oven-Dried Tomato, Parmesan Pudding

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Prosciutto Wrapped Carolina Trout
Olive Oil Whipped Potatoes, Sautéed Spinach, Pine nut Puree

Sous Vide Giannone Chicken Breast
Boneless Thigh, Glazed Root Vegetable, Madeira Sauce

Pan Roasted Atlantic Salmon
French lentils, Brussels Sprouts, Braised Pork Belly, Whole Grain Mustard

Grass Fed Meyers Farm Sirloin
Haricot Vert, Parmesan Shoestring Fries, Tomato Salad

Sautéed Georges Bank Cod
Chorizo Eggplant Stew, Prawns, Saffron Bouillon

Spice Crusted Australian Rack of Lamb
Lamb Sausage, Falafel, Pickled Cucumber, Curried Tomato Chutney

SIDE ORDERS
Shoestring Fries, Mashed Potatoes, Haricot Vert, Brussels Sprouts


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Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki