Dinner Menu

Thursday, February 25th, 2010

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Small Plates

10.

Bluefish and Lemon Terrine, horseradish salad, cress puree

Brussels Sprouts, cured pork and caramel onion vinaigrette

Delicata Squash, Caesar, Parmesan, croutons and endive

Pan Fried Mac and Cheese, smoked gouda, creamed peas with truffle (frozen peas)

Braised Pork Cheeks, latke, escarole, green olives and garlic

Crispy Lamb Neck, black olive potato gratin, black olive oil, rosemary salt

Eel, crispy rice, wasabi peas, peanuts and sriracha “beurre rouge”

Pasta, Starches and Grains


16.

Pork broth, egg nudels, pork, roasted onions and cabbage

Parmesan spaetzle, sundried tomato, black olives, leeks and fennel

Spaghetti, currant meatballs, red wine and tomato

Trofie, chevre, kale, roasted garlic and shallot

Acorn squash and quinoa “risotto”, carrots, curry poached rock shrimp (22.)

Toasted bread and olive oil    2.

Plates

Neff Meatloaf, lentils, bacon and Brussels sprouts   18.

Veal Short ribs, button mushrooms, marrow dumplings and citrus zest   25.

Seared Scallops, cassoulet beans