Dinner Menu

Thursday, January 28th, 2016

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 Smaller Plates

12.

Chorizo and Beef Chili

cheddar and scallion, Fritos

 Mousse of Trout

horseradish, cucumber, black pepper and toasts

Fried Brussels Sprouts and Peanut Butter Soup

kimchi peanut butter, bacon, more peanuts

Winter Squash and Orange Salad

shallot, carrot, feta, pumpkin seeds

Braised Cabbage and Sausage Stew

paprika, mustard and poached egg toast

 Croquettes of Rice and Chicken Wing

classic Buffalo sauce, blue cheese, broccoli

 Generic Romaine

goat cheese and black olive dressing, croutons

Cheesy Beef and Potato Tacos

almond romesco, slaw, bodega jalapeno

Pilgrim Fries

store bought fries, cr anberry ketchup, turkey gravy

Tuna Fritters

Russian dressing, frisee, radish

Butternut Squash and Taleggio Soup

spiced plums, crushed walnuts, walnut oil

Split Pea Soup

fried duck egg, smoked pork loin, chives

semolina toasts (3.)


Larger Plates

25.

Red Wine Braised Short Rib of Painted Hills Beef

matzo balls, celery root, melted Brussels sprouts, parsley and pickled green beans

Crepinette of Veal, Pheasant and Black Truffle

cherry, sherry and mustard jus, pomme puree, carrots

Sautéed Spanish Mackerel

pickled beets, horseradish, watercress, petite borscht, pomegranate

Schnitzel of Pork Loin

apple sauce, red wine and currant braised cabbage, mustard spaetzle


Pasta

15./22.

Orecchiette, button mushroom crema, Madeira, fried onions, peas

Semolina Dumplings, spicy Italian sausage and peppers, crumbs

Linguini, beef and veal Bolognese, pecorino

O’somlo’s pepperoni hoagie, marinara, cheese, tapenade dressed lettuces


Sweet

10.

Coconut Rice Pudding

oranges, crushed fortune cookies, toasted coconut, cherry

Brown Sugar-Bacon Granola Bread Pudding

walnuts, almonds, whipped cream, banana and cinnamon stick anglaise