Dinner Menu - T.W. Food Restaurant - Free Download | Page 2
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MENU
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TURNIP VELOUTÉ
vanilla potatoes “duchesse”,
radish crudité
MAINE ROCK SHRIMP
scallop boudin, orange butter,
pommes mousseline
ADD
WHITE STURGEON CAVIAR
one-half oz. ($25 supplement)
TARTARE DE BOEUF
white anchovy mousse,
piquillo pepper aïoli
OR
FOIE GRAS TORCHON
native cranberry, poached fruit
($15 supplement)
POTATO GNOCCHI
carrot compote, pepper bacon,
parmigiano cream
PEACHWOOD SMOKED DUCK
roasted daikon, fermented black bean
and ginger sauce
CHEESE
robiola d’alba al tartufo, cow’s milk, italy
tarentaise, cow’s milk, vermont
PITHIVIER
frangipane, currant crème anglaise
VEGETARIAN MENU
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TURNIP VELOUTÉ
vanilla potatoes “duchesse”,
radish crudité
FORAGED MUSHROOMS
hedgehog and king trumpet mushrooms,
poppy seed brioche, meyer lemon
CHANTENAY CARROTS
baldwin apple, puffed grains,
cranberry vanilla compote,
house-made harissa,
BEET CONSOMMÉ
black truffle, soft poached egg, honey
RICOTTA RAVIOLO
lemon brown butter, hazelnuts,
buttercup squash
CHEESE
robiola d’alba al tartufo, cow’s milk, italy
tarentaise, cow’s milk, vermont
PITHIVIER
frangipane, currant crème anglaise
CHEF TIM WIECHMANN DIRECTOR BRONWYN WIECHMANN CHEF DE CUISINE NATHAN PANE
A SEVEN-COURSE MENU SHOWCASING THE SEASON FOR THE ENTIRE TABLE.
$85 PER PERSON – 7 WINES PAIRED FOR ADDITIONAL $55
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.
VALENTINE’S WEEKEND
GRAND TASTING
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.
