Dinner Menu

Friday, March 26th, 2010

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Vegetables and Salads

10.

Celery Root and Truffle Soup, goat’s milk, marmalade oil

Pea Shoots, carrots, yogurt, chickpeas and curry

Red and Golden beets, beet green – basil pesto, quark and sunflower seeds

Roasted Baby Potatoes, cauliflower, guanciale, currant – fennel seed bagna cauda

Small Plates

12.

Foie Gras and Chicken Liver Parfait, acorn squash chutney, toasts

Crispy Eel and Rice Terrine, miso braised kale and sweet soy

Collard Greens and Gruyere Tart, caramelized onions and bacon

Nudels

18.

Crispy Beef Lasagna, black olives, sundried tomatoes and young provolone

Fried Garlic Spaetzle, cabbage, pancetta and rock shrimp (22.)

Rigatoni, American prosciutto, creamed greens and peas

Strozzapreti, aged pecorino, basil, EVOO and spicy kabocha squash

Toasted bread and olive oil    2.

Plates

25.

Pan Seared Striped Bass, potatoes, lentils and green olives

Asian Style Braised Beef and Pork, steamed mussles, peanut vinaigrette and soba