2016 January

Wild Boar Ragout

over house crafted papparedelle with root vegetable mirepoix with ground pork belly, balsamic roasted wild mushrooms, port glazed pearl onions and pecorino Romano

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Roasted Garlic and Rosemary Roasted Rack of Lamb

with ruby-port and chocolate reduction, pommes fondant, creamed leeks with gorgonzola, cocoa-espresso roasted hazelnuts and port wine onion marmalade

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Peppercorn Seared New York Strip Steak

served with celery root and cambozola pure, apple and truffle emulsion, garlic roasted parsnips, baby carrots and turnips with crisp pancetta

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Meyer Lemon and Fennel Roasted Bronzino

house-crafted caramelized gnocchi with lugahega sausage and wild mushrooms; sautéed rainbow chard with olives and lemon; roasted Meyer lemon vinaigrette ( just a little over fish and on plate); orange-fennel relish 9 as garnish/ accompaniment); fennel fronds ( as garnish).

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January 2016 Newsletter

Gelato Flavor of the Month: French Vanilla Cinnamon Wednesday, December 30th – Tuesday, January 5th – Maple-Hazelnut Coffee Crusted Filet Mignon – served with spinach puree, house-crafted hazelnut sweet potato gnocchi, butter glazed baby carrots, espresso infused glace de viande, and maple caramelized apples. Thursday, January 7th – Tuesday, January 12th – Meyer Lemon and Fennel Roasted Bronzino – house-crafted caramelized gnocchi with lugahega sausage and wild mushrooms; sautéed rainbow chard with olives and lemon; roasted Meyer lemon vinaigrette ( …

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