Dinner Menu

Thursday, April 1st, 2010

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Vegetables and Salads

9.

Chicken Liver and Almond Pate, fennel chutney

Celery Root Soup, goat’s milk and smoked fluke

Romaine and Caesar Dressing, Parmesan, poached striped bass, warm potatoes

Beets, cauliflower, roasted onion and chevre, with red wine vinaigrette

Apple and Spinach Salad, peanut bacon vinaigrette and blue cheese

Crispy Rice, Eel and Pork Cheek Terrine, hoisin and cabbage

Scallop Sashimi, hot pickled peppers, sesame oil and shoots (12.)

Pasta

15.

Crispy braised Beef, lamb and young provolone lasagna

Carrot dumplings, pea shoots, rock shrimp and lemon butter  (22.)

Rigatoni, American prosciutto, peas and creamed greens

Matzo ball soup, poached egg, braised chicken leg

Gruyere spaetzle, caramelized onions and lentils

Plates

Seared NEFF Pork Loin, white beans and kabocha squash salad, oranges 25.

Beef Brisket, horseradish and parsley salad, roasted baby potatoes 22.

Pan Roasted Chicken Breast, quinoa, kale and sweet basil 22.

Smoked Butter Poached Artic Char, crimini mushrooms, wheatberries, dijon  25.