We've been itching to get to Fork etc. for Terence Feury's $40 Wednesday dinner. Tonight just might be the night after seeing the menu via Profile PR on Twitter:
First Course
Copper River salmon tartare
red sorrel, mustard oil & crispy shallots
Second Course
House made swiss chard-ricotta agnolotti with garlic scapes, lemon and parsley
Third Course
Choice of:
Pan roasted duck breast
pickled local cherries, wheat berries, spring onions, red wine-glazed cippolinis
or
Seared skate
toasted hazlenuts, local green beans, aged balsamic reduction
Dessert
red sorrel, mustard oil & crispy shallots
Second Course
House made swiss chard-ricotta agnolotti with garlic scapes, lemon and parsley
Third Course
Choice of:
Pan roasted duck breast
pickled local cherries, wheat berries, spring onions, red wine-glazed cippolinis
or
Seared skate
toasted hazlenuts, local green beans, aged balsamic reduction
Dessert
Blueberry Clafouti with house made gelato
Uh, yum.
Photo: Fork
No comments:
Post a Comment