July 29, 2011 Uptown Write-Up

Dinner 9/29

cruciferous vegetables with roasted quince and chestnuts

baked potato with creamy leeks and crispy hen of the woods

corn and clam chowder, brazilian chili and kaffir

poached apple with ginger-nut crumble

Uptown Menus Week 11

Tues, 8/30

fried perch salad, herbs and vegetables with spicy fish sauce

lemon and egg soup with with wild mushrooms

corn and tomato risotto in shellfish broth

schnitzel of pig's ear with apples, chard and horseradish 

Wed, 8/31

fried perch salad, herbs and vegetables with spicy fish sauce

lemon and egg soup with with wild mushrooms

corn and tomato risotto in shellfish broth

Thurs, 9/1

fried perch salad, herbs and vegetables with spicy fish sauce

bacon, lettuce and tomato sandwich 

corn and tomato risotto in shellfish broth

roast breast and confit leg of chicken with carrots, concord grapes and bush basil 

Fri, 9/2

bacon, lettuce and tomato sandwich

grilled broccoli with lime and garlic

roasted corn arancini with chipotle cream and scallions

wild striped bass on the griddle with chantarelle bearnaise

roast breast and confit leg of chicken with carrots, concord grapes and bush basil

Sun, 9/4

cucumber and charred cauliflower with marjoram
bacon, lettuce and tomato sandwich
glazed confit of chicken wing with chipotle cream
wild striped bass on the griddle with black trumpet and chantarelle bearnaise
pappardelle with pork shoulder ragu

Uptown Menus Week 10

Tues, 8/23

chicken of the woods with poached egg

fennel and anchovy roasted pork leg

corn bread, eggplant-tomato gratin and bean salad 

Wed, 8/24

chicken of the woods with soft scrambled egg in mushroom broth

mexican style grilled corn on the cob

smoked chicken, bean and barley stew with tomatoes

Thurs, 8/25

goat cheese toast with roasted figs and vin cotto

potato gnocchi with pork shoulder ragu

ratatouille baked haddock in herbed tomato water 

Fri, 8/26

roast cauliflower and cucumber toast with goat cheese

potato gnocchi with pork shoulder ragu

ratatouille baked haddock in herbed tomato water

Sat, 8/27

tomato salad with smoked eggplant, fennel and ratatouille

potato gnocchi with pork shoulder ragu

monkfish and cauliflower chowder, lime, jalapeno and fish sauce

braised pigs head with apples, chard and horseradish