Wednesday, April 14th, 2010
Salads and Vegetables
Potato and Ramp Soup
Lettuces, apples, walnuts and oranges
Carrots, miso tahini and giant white beans
First batch of Rawson Brook Cherve and toasts
Octopus, paprika, chickpea fritter and kabocha squash puree
Chicken Wings, anchovy, olive oil and Parmesan
Crispy Pork Belly, caramelized onions, honey-sherry jus and cauliflower
Fried Mozzarella and Caesar Meatballs, olives, sun dried tomato and roasted cubanelle pepper
Garganelli, ramp and almond pesto
Shells, cheddar and American prosciutto
Crispy mozzarella and pecorino Lasagna with beef and pork ragout
Rock shrimp risotto, black pepper, lemon and Gruyere (22.)
Toasts with olive oil 2.
Pan Seared NEFF Beef, roasted potatoes, garlic butter and lentils 22.
Roasted Diver Scallops, quinoa, pea shoots and pancetta 25.
Braised Beef Rib, garlic spaetzle, red wine, celeriac puree and watercress 25.