Dinner Menu 4.19   starters wild mushroom, potato and goat cheese terrine, pickled vegetable vinaigrette 9 bibb salad, fresh herbs, hard boiled egg, breadcrumb, vinaigrette 7 bologna sandwich, fried egg, brioche, mustard aïoli 9 tartare, fingerling potato chips, chile and garlic vinaigrette 13 pork belly, braised cabbage, apple purée, mustard seed 9 crispy duck leg confit, frisée, warm lentils 12   cured meats duck liver paté, grilled patisserie 46 bread 6 house sausage 7 pâté en croûte, mustard 8 charcuterie to share 16   pasta parisienne gnocchi, black trumpet mushrooms, guanciale 16 lamb ragu, cavatelli, pea shoot, ricotta 21 pappardelle, pork sugo, sarvecchio 18   entreé pork trio, jacob cattle beans, hush puppies 23 chile crusted halibut, spring pea fumet, pea tendrils, oyster mushrooms 29 flat iron steak, roasted vegetables, bearnaise, pommes fondant 27 duck breast, house made hoisin, crispy brussels sprouts, sweet potato, maitake 26        

This entry was posted on Friday, April 19th, 2013 at 2:01 pm and is filed under Corner Table Menu. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.