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ChefBox menu Feb 4 to Feb 8

grilled pork ribs.

Entrée

tomato tart on top of red table.
Tomato tart

Tomato Tart

Tomatoes, onions, olives, aged gouda cheese

Appetizers

picture of country pate.
Terrine de Campagne

Carnivore: Terrine de Campagne – Country pate

Pork, chicken, brandy, and pistachio paté. Served with house-made pickles and dijon mustard

Pescatarian option: New England Clam Chowder

However, a warm savory steam from the kitchen served to belie the apparently cheerless prospect before us. But when that smoking chowder came in, the mystery was delightfully explained. Oh, sweet friends! hearken to me. It was made of small juicy clams, scarcely bigger than hazel nuts, mixed with pounded ship biscuit, and salted pork cut up into little flakes; the whole enriched with butter, and plentifully seasoned with pepper and salt. Our appetites being sharpened by the frosty voyage, and in particular, Queequeg seeing his favorite fishing food before him, and the chowder being surpassingly excellent, we despatched it with great expedition…

Main Options

Carnivore

roasted pork ribs with smoked sauce.
Pork Ribs

Pork ribs

Polenta, vegetables

Pescatarian

Baked sole “en papillote”

With lemon caper butter sauce, carrots, spinach


Dessert

spiced pears and creme anglaise dessert.
Spiced pear and creme anglaise

Spiced pears, creme Anglaise

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