Saturday, May 1st, 2010
Salads and Vegetables
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
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
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.
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.