Dinner Menu
Thursday, February 18th, 2010
Small Plates
10.
Foie Gras and Duck Liver pate, candied shallot
Lentil, Curry and Ham soup, bbq’d eel and Israeli couscous
Braised Veal Cheek, Sweetbreads, bacon – lentil salad and garlic jus
Crispy Lamb Neck, olive salad, escarole
Roasted Meatballs, tomato and EVOO
Creamed Cauliflower, wheat berries, roasted onion and fennel
Spanish Mackerel Ceviche, acorn squash, lime, hot pepper, coriander and raisins
Pasta, Starches and Grains
18.
Veal, beef and pork ragout, tomato, strozapretti
Linguini, beet green and walnut pesto
Black pepper and parmesan spaetzle with braised rabbit, cabbage and mustard
Clams, bacon and garganelle with white wine
Potato Gnocchi, rock shrimp, leeks, preserved lemon and butter (22.)
Toasted bread and olive oil 2.
Plates
25.
Scallops, butternut squash and quinoa, currant and caper piccata
Fried Rabbit Leg, grits, crushed peas (frozen) hot pepper vinegar
Seared Petite NY Strip, broccoli “Caesar”, warm Yukon golds