Dinner Menu

Saturday, April 10th, 2010

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Vegetables and Salads

9.

Cauliflower Soup, lemon oil, curried yogurt

Apple Salad, walnuts, raisins, jasmine rice, champagne vinaigrette

Sautéed Ramps, fried egg and crumbs

Small Plates

12.

Crispy Rice, Eel and Pork Terrine, hoisin, pickled shiitakes

Octopus, paprika, hard-boiled egg and kabocha squash

Marinated Big Eye Tuna, lime juice, hot peppers and couscous

Chickpea and Rock Shrimp Fritters, carrot and olive salad

Chicken Wings, anchovy, olive oil and Parmesan

Pasta

18.

Fried garlic spaetzle, mushrooms and wheat berries

Strozapretti, pork ragout, cream and parsley

Garganelli, ramp and almond pesto

Shells, lots of veggies and cheddar cheese with American prosciutto

Toasts with olive oil 2.

Plates

25.

Roasted Vermont Quail, chilled soba, miso tahini and pea shoots

Seared Diver Scallops, beets, earl grey pearls, oranges and lettuces

Seared Brandt Farm Hanger Steak, roasted potatoes, crimini mushrooms and foie gras vinaigrette