Dinner Menu

Sunday, February 21st, 2010

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Small Plates

10.

Roasted Duck Pate, applesauce, mustard and toasts

Split Pea, Curry and Ham Soup

Brussels Sprouts, onion caramel vinaigrette and bacon

Crispy Lamb Neck, olive salad and escarole

Delicata Squash, watercress, cashew vinaigrette, wheat berries and cheddar

Veal Sweet Breads and lentil “cassoulet”, endive

Steamed Mussels, white wine, shallot and butter

Cured Pork Cheeks, roasted tomato

Pasta, Starches and Grains


16.

Garganelli, kale, sweet onion, walnut and sunflower seed pesto

Parmesan spaetzle with braised rabbit and mustard

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

Spaghetti, clam bacon broth, parsley and chili

Penne, currant meatballs, red wine and tomato

Toasted bread and olive oil    2.

Plates

22.

Seared Bluefish or Mackerel, butternut squash and quinoa, currant and caper piccata

Roasted Rabbit Leg, smoked gouda mac and cheese with peas