Dinner Menu

Thursday, May 13th, 2010

share this:

Salads and Vegetables

9.

Celery Root Soup, fine herbs and goat cheese

Stewed Hominy, giant limas and pasilla

Yellow Wax Beans, mint, lemon, fried garlic and crème fraiche

Cucumber, feta and roasted onion with tarragon vinaigrette

Romaine, oranges, wheat berries, leeks and anchovy

Roasted Beets, yogurt tahini, split pea hummus and olives

Veal Latke, fried egg and sambal butter

Seared Meatballs, cheddar, wilted greens, crisp potato

Spanish Mackerel Ceviche, lime juice, tequila, pickled hot peppers and olive oil

Pasta

18.

Fettuccini, fava beans, quark, parsley and speck

Shiitake spaetzle, rabbit and sundried tomato ragout

Blue cheese and sourdough dumplings, brown butter, figs and walnuts

Braised Beef Short Rib, tomato and rigatoni

Toasts with olive oil 2.

Plates

25.

Roasted Lamb Loin, white beans, fennel, caraway and kale

Seared Duck Breast, herb risotto and currant jus

Steamed Tile Fish, bok choy and white miso

Fried Soft Shelled Crab, sauce ravigot, beets, sorrel and quinoa