Tuesday, February 23rd, 2010
Saffron Mussel and Potato Soup, roasted celeriac
Bluefish and Lemon Terrine, horseradish salad, cress puree
Sautéed Portobello, almond, raisin and quinoa salad, caper and currant brown butter
Crispy Lamb Neck, potato and olive gratin, poached egg
Delicata Squash, Caesar, Parmesan, croutons and endive
Pan Fried Mac and Cheese, smoked gouda, sweet pea and truffle fondue
Pasta, Starches and Grains
Garganelli, kale, sweet onion, sunflower seed pesto
Parmesan spaetzle black olive, rock shrimp and leeks (22.)
Spaghetti, currant meatballs, red wine and tomato
Sourdough Dumplings, butternut squash, rabbit and sage
Penne, roasted tomato, pancetta and Parmesan
Toasted bread and olive oil 2.
Neff Meatloaf, bacon, Brussels sprouts and sriracha “beurre rouge” 18.
Braised Pork Cheeks, polenta, stewed escarole, green olives and garlic jus 22.