Dinner Menu

Saturday, May 1st, 2010

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Salads and Vegetables

9.

Mussel Soup, ramp and potato

Roasted Beets, shaved fennel, orange and shallot vinaigrette

Lettuces, roasted onions, sunflower seeds and Caesar dressing

Panzanella, romaine – bacon jam and seared meatballs

Small Plates

12.

Rabbit Mole or Crispy Pork Tacos with hominy

Chili Fried Soft Shelled Crab, chilled coconut broth and jasmine rice

Pickled Mackerel, crushed eggs, potatoes and horseradish aioli

Charred Octopus, hummus, tzatziki and green olives

Pasta

18.

Bone marrow Bolognese with linguini

Ramp spaetzle, green leaf and radish almond pesto

Sourdough dumplings, caramelized onions and Jerusalem artichokes

Goat cheese ravioli with lentils and bacon

Toasts with olive oil 2.

Plates

Roasted Quail, beets, capers, shallots, mushrooms and celeriac puree  25.

Seared Neff Beef, saffron risotto, wheat berries and lemon 24.

Fried Chicken Legs or Sautéed Rabbit Leg, warm quinoa, split peas, foie gras biscuit and bacon gravy 22.

BBQ’d Pork Ribs, mac and cheese with coleslaw 24.