Dinner Menu
Sunday, February 21st, 2010
Small Plates
10.
Roasted Duck Pate, applesauce, mustard and toasts
Split Pea, Curry and Ham Soup
Brussels Sprouts, onion caramel vinaigrette and bacon
Crispy Lamb Neck, olive salad and escarole
Delicata Squash, watercress, cashew vinaigrette, wheat berries and cheddar
Veal Sweet Breads and lentil “cassoulet”, endive
Steamed Mussels, white wine, shallot and butter
Cured Pork Cheeks, roasted tomato
Pasta, Starches and Grains
16.
Garganelli, kale, sweet onion, walnut and sunflower seed pesto
Parmesan spaetzle with braised rabbit and mustard
Potato gnocchi, rock shrimp, leeks, lemon and butter (22.)
Spaghetti, clam bacon broth, parsley and chili
Penne, currant meatballs, red wine and tomato
Toasted bread and olive oil 2.
Plates
22.
Seared Bluefish or Mackerel, butternut squash and quinoa, currant and caper piccata
Roasted Rabbit Leg, smoked gouda mac and cheese with peas