This is our house smoked beef carpaccio.  The thinly sliced beef is topped with a simple salad of frisee, blanched celery, and horseradish custard.  Served with a black pepper lavash cracker; it’s the perfect first course, or maybe to snack on at the bar.  Pictured below is ten-01’s roast chicken.  The bird is brined, seasoned, and roasted at high heat for a rich caramelized skin with tender, juicy flesh.  The truffle and butternut squash risotto and act as a sponge for those savory juices.

This entry was posted on Monday, November 30th, 2009 at 11:10 am and is filed under by Jeff McCarthy, on the menu. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.