In a continued exploration of Chef Mike Hanaghan’s ever rotating seasonal menu, we have crispy veal sweetbreads with glazed butternut squash agnolotti with aged black garlic, ginger, and meyer lemon vinaigrette.  This great starter features pasta created by chefs at our sister restaurant, Tabla.  Our new herb roasted chicken dish includes a  puff pastry tart filled with caramelized onions, celery root, mizuna greens, emmental cheese, and is sauced with french onion soup jus.   This dish is feature in our monthly newsletter; which you can sign up for on our main page, just follow the “join our mailing list” link.

This entry was posted on Thursday, January 28th, 2010 at 9:21 am and is filed under Chef Mike Hanaghan, 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.