Dinner Menu

Tuesday, March 30th, 2010

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Vegetables and Salads

9.

Acorn Squash Soup, greens and bacon

Celery Root Soup, goat’s milk and truffles

Cauliflower, potato and chicory Caesar

Golden Beets, quark and warm curried chickpeas

Aged Pecorino, squash chutney and toasts

Smoked Fluke and crème fraiche salad, root vegetable latkes, pickled pear

Pasta

15.

Crispy braised Beef shin and young provolone lasagna

Semolina dumplings, pea shoots and quark

Rigatoni, American prosciutto, peas and creamed greens

Matzo ball soup, poached egg, braised chicken leg

Plates

Seared NEFF Pork Loin, white beans, kabocha squash salad and bacon-currant vinaigrette  25.

Beef Brisket, horseradish and parsley salad, sour cream crushed potatoes  22.

Pan Roasted Chicken Breast, quinoa, carrot-caper pesto and kale  22.