Dinner Menu

Friday, February 19th, 2010

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Small Plates

12.

Roasted Duck Pate, applesauce, mustard and toasts

Split Pea, Curry and Ham Soup, bbq’d eel

Cured Pork Cheeks, Brussels sprouts, candied shallots

Crispy Lamb Neck, olive salad, escarole and cashew

Roasted Meatballs, tomato and EVOO

Spanish Mackerel Ceviche, acorn squash, lime, hot pepper, coriander and raisins

Delicata Squash, watercress, wheat berries, roasted onion, oranges and balsamic

Pasta, Starches and Grains


18.

Veal, beef and pork ragout, tomato, strozapretti

Spaghetti, kale, goat cheese and sunflower seeds

Black pepper and Parmesan spaetzle with braised rabbit, cabbage and mustard

Clams, bacon, lentils and garganelli with white wine

Potato Gnocchi, rock shrimp, leeks, preserved lemon and butter (22.)

Toasted bread and olive oil    2.

Plates

25.

Scallops, butternut squash and quinoa, currant and caper piccata

Fried Rabbit Leg, grits, crushed peas

Seared Petite NY Strip, winter lettuce and broccoli Caesar, warm Yukon golds