Thursday, April 1st, 2010
Vegetables and Salads
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.)
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
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.