Dinner Menu

Sunday, March 21st, 2010

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Small Plates

9.

Spring Chicken Confit, roasted carrots, pea shoots with honey and mustard

Potato Watercress Soup, watercress salad, sour cream

Foie Gras and Chicken Liver Parfait, shallot caramel, sherry cranberries

Pan Roasted Broccoli, horseradish cream cheese, herbed popcorn crumbs

Crispy Lamb Neck, chicory, roasted onion and caper oil

“Dirty” Risotto, scallops

Kingfish Escabeche, cubanelle peppers, scallions and sherry vinaigrette

Nudels

15.

Braised veal, beef, orecchiette, Parmesan and tomato

Rabbit, dijon spaetzle, bacon and collard greens

Garganelli, brown butter, crimini mushrooms, guanciale

Strozzapretti, smoked leeks, wheat berries, cream fraiche, rock shrimp and lemon (22.)

Linguini, hazelnuts, anchovy, currants, parsley and saffron

Toasted bread and olive oil    2.

Plates

20.

Braised Veal Short Ribs, potatoes, duck confit

Steamed Fluke, beets, fennel, oranges and yam puree