Dinner Menu

Thursday, February 18^th, 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

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