annisa Menu

annisa

Fall 2008

Spicy Grilled Eggplant with Yogurt and Lentils.

13. appetizer / 25. vegetarian entrée

Boneless Quail 'Maki' with Fingerling Potatoes and Pistachios.

16.

Salad of Feta and Grapes with Pinenuts and Dill.

15.

Gratin of Sea Scallops, Sea Urchin, Seabeans.

17.

Smoked Trumpet Royale Mushroom with Kabocha Custard, Bacon and Thyme.

16.

Field Green Salad with Fresh Herbs.

9.

Tuna with Three Mints

17.

Seared Foie Gras with Soup Dumplings and Jicama.

18.

Miso Marinated Sable With Crispy Silken Tofu in a Bonito Broth

28.

Sautéed Filet of Brook Trout with It’s Smoked Roe, Röesti Potato and Sorrel.

29.

Skate with Avocado and Radishes, Korean Flavors.

27.

Sautéed Filet of Madai with Morels, Mitsuba and Myoga.

35.

Pan Roasted Farm Chicken with Sherry, White Truffle and Pig Feet.

27.

Braised Shortrib with Burdock Root and Japanese Mustard.

29.

Grilled Australian Lamb Tenderloin with Szechuan Peppercorn, White Soybeans and Garlic Chives.

33.

Saddle of Rabbit, Southern Preparations.

29.

Five Course Chef's Tasting Menu

75.

Seven Course Chef's Tasting Menu

95.

(we ask the entire table to participate in the tasting menu)

An 20% Gratuity will be added for parties of 6 or more.
Please, turn off all cell phones in the dining room. Thank you.