Heartland Restaurant, 1-22-2011

Cocktails

• Gibson (B)
  
• Manhattan (C)
  

First Course:

• Celery root cream soup, caraway, curried pecans (B)
  
• Upland cress, corned grass-fed beef tongue, roasted pear, ginger mustard vinaigrette (C)
  

Wines:

• Tedeschi Valpolicella (C)
• Von Schleintz Riesling (B)
  

Second Course:

• Marinated root vegetables, walnut oil poached mushrooms, charmoula cream, microgreens (B)
  
• Hazelnut-duck terrine, red fruit jam, chestnut-eggnog panna cotta, whole wheat croustades (C)
  

Side Plates:

• Roasted beets, Aquavit sour cream
• Cabbage, mustard-dill butter