Dinner Menu

Friday, May 14th, 2010

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Salads, Small Plates and Vegetables

9.

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

Seared Meatballs, cheddar, wilted greens, crisp potato

Smoked Duck Breast, steamed bok choy, white miso emulsion

Crispy Lamb Belly, rhubarb vinaigrette, walnuts and apples

Hominy and Giant Lima “Chili” with pasilla

Pasta

18.

Fettuccini, fava beans, lemon, quark and parsley

Braised beef short rib Bolognese and Strozapretti

Orecchiette, beet green and almond pesto

Jerusalem artichoke spaetzle, olives, chevre and kale

Toasts with olive oil 2.

Plates

25.

Roasted Lamb Loin, chevre, white beans, caraway- fennel jam

Seared Petite NY Strip, veal and risotto croquettes, creamed greens, currant jus

Steamed Mackerel, shiitakes, spicy carrots and almonds with lemon

Fried Soft Shelled Crab, sauce ravigot, beets, sorrel and quinoa (1/2 order 12.)