Dinner Menu
Friday, February 19th, 2010
Small Plates
12.
Roasted Duck Pate, applesauce, mustard and toasts
Split Pea, Curry and Ham Soup, bbq’d eel
Cured Pork Cheeks, Brussels sprouts, candied shallots
Crispy Lamb Neck, olive salad, escarole and cashew
Roasted Meatballs, tomato and EVOO
Spanish Mackerel Ceviche, acorn squash, lime, hot pepper, coriander and raisins
Delicata Squash, watercress, wheat berries, roasted onion, oranges and balsamic
Pasta, Starches and Grains
18.
Veal, beef and pork ragout, tomato, strozapretti
Spaghetti, kale, goat cheese and sunflower seeds
Black pepper and Parmesan spaetzle with braised rabbit, cabbage and mustard
Clams, bacon, lentils and garganelli 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
Seared Petite NY Strip, winter lettuce and broccoli Caesar, warm Yukon golds