DINNER MENU

THURSDAY, JANUARY 16, 2014

T H R E E C O URSE P RIX FIX E: $ 55 P ER P ERSO N

STARTERS
SALSIFY SALAD chicories, endive, parsnip, yuzu-apple vinaigrette, brioche croutons SMOKED ONION BISQUE rock shrimp, mint-almond brown butter LAVENDER BOUDIN BLANC housemade sausage, chopped egg salad, meyer lemon, olive coulis OCTOPUS CONFIT ragot of chickpeas, mint-pinenut pistou, crostini CRME BRLE FOIE GRAS for my mentors, seckel pear, brioche

MAINS
CAVATELLI (V) handmade pasta, yellowfoot chanterelle mushrooms, heirloom chicories, coconut sauce, tempura citrus WHOLE WHEAT TAGLIATELLE confit duck, king trumpet mushrooms, brussels sprouts, pecorino MAINE HAKE celery root pure, mustard cranberries, orange butter CHICKEN BALLOTINE pink-peppercorn and ginger mousseline, kidney bean ragot, porcini mushrooms GRASS-FED BEEF ribeye, confit tongue, braised oxtail, leek dumpling, red beet, green peppercorn jus

LA CARTE: STARTERS $17, MAINS $33, DESSERTS $11

BEFORE PLACING YOUR ORDER, PLEASE INFORM YOUR SERVER IF A PERSON IN YOUR PARTY HAS A FOOD ALLERGY.
Some of our menu items may be served raw or undercooked. The Commonwealth of Massachusetts has determined that consuming raw or undercooked foods may increase the risk of food-borne illness.

JA N UA RY G R A N D TAST I N G
A SEVEN-COURSE MENU SHOWCASING THE SEASON FOR THE ENTIRE TABLE. $85 PER PERSON 7 WINES PAIRED FOR ADDITIONAL $55 MENU CELERY ROOT VELOUT vanilla potatoes duchesse, celery crudit VEGETARIAN MENU CELERY ROOT VELOUT vanilla potatoes duchesse, celery crudit

SCALLOP BOUDIN rock shrimp, orange butter, pommes mousseline ADD WHITE STURGEON CAVIAR one-half oz. ($25 supplement)

FORAGED MUSHROOMS hedgehog, yellowfoot, and porcini mushrooms, poppy seed brioche, meyer lemon

TARTARE DE BOEUF horseradish, caper, white anchovy mousse OR FOIE GRAS TORCHON native cranberry, poached fruit ($15 supplement)

CHANTENAY CARROTS baldwin apple, puffed grains, cranberries, house-made harissa

SWEETBREAD CAPPELLETTI foie gras cream, black trumpet mushroom

TRUFFLE EGG SCRAMBLE melted leek, black perigord truffle, toasted levain

PEACHWOOD SMOKED DUCK mint-pinenut pesto, caramelized onion, olive coulis, endive

CHESTNUT TORTELLINI

ricotta filling, maitake mushroom consomm, aged gouda

CHEESE roquefort carles, sheeps milk, france mixed drum, goat & cows milk, vermont

CHEESE roquefort carles, sheeps milk, france mixed drum, goat & cows milk, vermont

PITHIVIER traditional new years cake, frangipane, rum-currant crme anglaise

PITHIVIER traditional new years cake, frangipane, rum-currant crme anglaise

At T.W.Food our mission is to produce creative modern french, italian, and american cuisine. the pasta, charcuterie, sausages, patisserie and ice creams are done by hand using european traditions, methods and techniques. we support many small local growers of vegetables, dairy farmers, meat farmers and cheesemakers, and take pleasure in bringing these products to you.
CHEF TIM WIECHMANN DIRECTOR BRONWYN WIECHMANN CHEF DE CUISINE NATHAN PANE
BEFORE PLACING YOUR ORDER, PLEASE INFORM YOUR SERVER IF A PERSON IN YOUR PARTY HAS A FOOD ALLERGY.
Some of our menu items may be served raw or undercooked. The Commonwealth of Massachusetts has determined that consuming raw or undercooked foods may increase the risk of food-borne illness.