Dinner Menu

Thursday, April 8th, 2010

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Vegetables and Salads

9.

Tomato, basil and bread soup

Roasted Kabocha Squash Soup, lamb sausage and carrot mostarda

Marinated Crimini Mushroom, fried cheese, balsamic caper reduction and sundried tomato jam

Cauliflower, anchovy – parmesan emulsion, baby potatoes, hard boiled egg, paprika

Beets, curried yogurt, roasted onions and chickpeas

Apple Salad, walnuts, raisins, jasmine rice, toasted fennel seed, champagne vinaigrette

Small Plates

12.

Crispy Rice, Eel and Pork Terrine, miso tahini, pickled shiitakes

Big Eye Tuna “tartar”, couscous, pickled hot peppers, lime coriander and soy “pearls”

Pasta

16.

Milk poach garlic spaetzle, rock shrimp and wilted romaine

Garganelli, pork ragout, cream and parsley

Strozapretti, braising greens and walnut pesto

Crispy Lasagna, beef, tomato and mozzarella

Toasts with olive oil 2.

Plates

25.

Roasted Quail, cornbread panzanella, Caesar meatballs and basil puree

Seared Scallops, baked manicotti, sopressata, and pea shoots