Dinner Menu

Friday, April 2nd, 2010

share this:

Vegetables and Salads

10.

Cauliflower Soup, chickpea- apricot salad and curried yogurt

Romaine, Spinach and Caesar Dressing, Parmesan, croutons, hard-boiled egg

Beets, oranges, goat cheese, roasted onions and poppy seeds

Carrots, shiitakes, milk poached garlic puree and chicory

Celery Root and Pecorino Latkes, pickled apples and apple sauce

Small Plates

12.

Beet Green and Asian BBQ (pork+beef) Eggrolls, peanut sauce

Crispy Rice, Eel and Pork Cheek Terrine, pickles and sambal aioli

Chicken Liver and Almond Pate, fennel chutney

Pasta

18.

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, braised chicken leg

Plates

25.

Seared NEFF Pork Loin, white bean – kabocha squash salad, caramelized onions

Pan Roasted Chicken Breast, rock shrimp, quinoa and kale

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

Pan Seared Diver Scallops, roasted potatoes, walnut pesto and lentils