Dinner Menu

Thursday, June 3rd, 2010

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Vegetables, Soups, Small Plates and Salads

10.

Albacore Tuna Carpaccio, beets, capers, sauce ravigot and saffron potatoes

Chicken Liver Foie Gras Parfait, bourbon soaked biodynamic raisins, candied lemon and toasts

Lenox Spinach Caesar, lentils and Parmesan

Japanese Turnip Fritters, matzo crumbs, more turnips, roasted tomato fondue

Hepworth Farm Lettuces, mustard vinaigrette and quark with hazelnuts

Spring Onion Soup, bacon, poached egg and sun dried tomato noodles

Pickled Boston Mackerel, frissee, pickled vegetables, dill yogurt

American Wagyu Beef Tongue, sugar snaps, horseradish creme fraiche

Toasts with olive oil 2.

Pasta

18.

Rigatoni, milk braised veal and arugula

Fagiolini, rock shrimp and turnip green – walnut pesto (22.)

Linguini, beef, tomato and bone marrow ragout

Spaetzle, rabbit, leeks and white beans

Plates

25.

Pan Seared NEFF Beef, Lenox spinach, Vidalia purée and EVOO crushed potatoes

Steamed Cobia, escarole and miso butter with oranges

Braised Beef Short Rib, chevre polenta, shiitakes

Roasted Scallops, carrot puree, pea shoots and shaved fennel