Dinner Menu
Saturday, February 20th, 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, onion caramel
Crispy Lamb Neck, olive salad and escarole
Roasted Meatballs, tomato and EVOO
Spanish Mackerel Ceviche, acorn squash, lime, hot pepper, coriander and raisins
Delicata Squash, watercress, cashew vinaigrette, wheat berries and cheddar
Veal Sweet Breads and lentil “cassoulet”, endive
Pasta, Starches and Grains
18.
Strozapretti, kale, sweet onion and thyme and Parmesan – sunflower seed pesto
Black pepper and Parmesan spaetzle with braised rabbit, cabbage and mustard
Potato gnocchi, rock shrimp, leeks, preserved lemon and butter (22.)
Butternut squash and quinoa with steamed mussels, rosemary and shallot
Spaghetti, clam and bacon broth, parsley, chili and lemon
Toasted bread and olive oil 2.
Plates
25.
Seared Bluefish or Mackerel, polenta and a currant and caper piccata
Fried Rabbit Leg, smoked gouda mac and cheese with peas
Seared Petite NY Strip, broccoli Caesar, warm Yukon golds