Dinner Menu

Sunday, May 16th, 2010

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Salads, Small Plates and Vegetables

9.

Potato and Sorrel Soup, fava bean vinaigrette

Yellow Wax Bean Caesar, Parmesan and quinoa

Roasted Beets, walnuts, feta and balsamic

Veal and Risotto “Tater Tots”, sauce ravigot

Seared Meatballs, cheddar, panzanella and cucumbers

Holiday Farm Eggs, salsa verde and polenta

Romaine, fennel, caraway and red wine vinaigrette

Pasta

18.

Pappardelle, milk braised rabbit and porcini

Shiitake and crimini mushrooms, wheat berries and fried garlic with Strozapretti

Orecchiette, beet green and almond pesto (12.)

Split pea and sunchoke spaetzle, bacon confit, leeks vinaigrette

Garganelli, roasted tomato and parmesan  (12.)

Toasts with olive oil 2.

Plates

25.

Seared Petite NY Strip, kale, lentils, caramelized onion and blue cheese fondue

Steamed Mackerel, spicy carrots, olive oil and oranges (22.)

Fried Soft Shelled Crab, Spicy bok choy  (1/2 order 12.)