Thursday, April 29th, 2010
Salads and Vegetables
Ramp and potato soup, lemon
Rawson Brook chevre, garlic toast
Roasted Beets, shave fennel, oranges and poppy seed red wine vinaigrette
Lettuces, roasted onions, sunflower seeds and Caesar dressing
Seared Mackerel or Crispy Pork Tacos, lime, chipotle, cabbage and hominy
Fried Soft Shell Crab, saffron risotto (25. Double portion)
Sautéed Octopus, split peas with yogurt, cucumber and dill
BBQ’d Pork Ribs
Bone marrow Bolognese with linguini
Beef and provolone crispy Lasagna with olives
Ramp spaetzle, lenox radishes and radish almond pesto
Sourdough dumplings, caramelized onions and lentils
Toasts with olive oil 2.
Roasted Quail, beets, capers, shallots, mushrooms, celeriac puree 25.
Seared Neff Beef, potato hash, pulled short rib 22.
Roasted Chicken Legs, Jerusalem artichokes, wheatberries and ramp vinaigrette 22.