Dinner Menu

Thursday, April 22nd, 2010

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Salads and Vegetables

9.

White Bean and Roasted Garlic Soup, Parmesan, olives

Lettuces, balsamic, roasted onions and biscuit croutons

Rawson Brook Chevre, garlic toasts

Small Plates

11.

Artisan Cheese Plate, walnut variations, toasts

Rustic Duck Pate, mustard and pickles

Sautéed Squid, pasilla sauce, jasmine rice and romaine

Pork Spare Ribs, sambal, honey and lime

Pasta

16.

Bone marrow Bolognese with spelt spaghetti

Dijon Spaetzle and mussels with white wine and parsley

Matzo Balls, broccoli and chicken

Trenne, mushrooms, ramp and sunflower seed pesto

Toasts with olive oil 2.

Plates

25

Roasted Diver Scallops, chickpeas, carrots and black olive toffee

Braised Beef Short Ribs, celeriac risotto and red wine vinaigrette

Seared Chicken Breast, curried quinoa and raisins (22.)

Sautéed Yellow Jack, roasted beets, sunchokes and horseradish with lemon