Dinner Menu

Sunday, April 18th, 2010

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Salads and Soups

9.

Potato and Garlic Soup, bacon and tarragon

Lettuces, anchovy dressing, Parmesan

Small Plates

11.

Marinated Squid, roasted onions, sun dried tomatoes and olives

Sweetbread Tacos, sautéed ramps, lime juice and jasmine rice

Seared Marinated Tuna, soy aioli, watercress, wheatberries and cucumber

Roasted Duck Pate, garlic toasts and mustard

Crispy Bacon “Confit”, scrambled eggs, peas (frozen) and truffles

Pasta

18.

Garganelli, mushrooms and cream

Shells, cheddar and American prosciutto

Curried Goat Ragout, yogurt spaetzle

Duck Bolognese, linguini

Rock shrimp, scallop and lemon risotto (22.)

Toasts with olive oil 2.

Plates

25.

Roasted Duck Breast, porcini celeriac puree, roasted cauliflower and fennel salad, red wine vinaigrette