Dinner Menu

Saturday, April 3rd, 2010

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Vegetables and Salads

10.

Cauliflower Soup, chickpea- apricot salad and curried yogurt

Romaine Caesar, egg, parmesan and croutons

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 applesauce

Small Plates

12.

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

Merguez, kabocha squash and basil puree

Chicken Liver and Almond Pate, fennel chutney and toasts

Pasta

18.

Rigatoni, American prosciutto, peas and creamed greens

Matzo ball soup, braised chicken leg

Spelt spaghetti, pork sausage, caramelized onions, kale pesto with walnuts

Gruyere spaetzle, lentils, rock shrimp and pea shoots (22.)

Toasts with olive oil 2.

Plates

25.

Braised Veal Short Ribs, soft polenta, spinach and horseradish

Pan Roasted Chicken Breast, quinoa and kale (22.)

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

Seared Diver Scallops, chicory and roasted potato salad, foie gras vinaigrette