Dinner Menu

Saturday, March 27th, 2010

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Vegetables and Salads

10.

Celery Root and Truffle Soup, goats milk, marmalade oil

Pea Shoots, carrots, yogurt, chickpeas and curry

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

Braised Potatoes, cauliflower, bacon and a chicory Caesar

Small Plates

12.

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

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

Mussels, bacon, shallots, Dijon and collard greens

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

Garganelli, whey braised pork with crimini mushrooms

Toasted bread and olive oil    2.

Plate

25.

Pan Seared Wild Striped Bass, potatoes, lentils and green olives