NYC and Company Winter Restaurant Week 2010

Appetizers

Hamachi Sashimi

Sweet Soy glaze, Masago, Mango and Serrano Chili Vinaigrette

Potato and leek Soup
Parmesan and Black Truffle Oil

Cavatelli Pasta
Goat Cheese Cream, Maitake mushrooms and Porcini Oil

Entrees

Braised Boneless Short Rib
Parsnip Puree, Tuscany kale and Shallot Bordelaise

Breast of Organic Chicken
Buttery Potato Puree, Foie Gras, Spinach and Madeira Reduction

Filet of Dorade
Sun Choke Puree, Haricot Vert, Thumbelina Carrots and Vanilla Infused Mussel Cream

Desserts

Chocolate

Passion Fruit

Vanilla Creme Brulee

$35 per person