Dinner Menu

Tuesday, February 23^rd, 2010

Small Plates

10.

Saffron Mussel and Potato Soup, roasted celeriac

Bluefish and Lemon Terrine, horseradish salad, cress puree

Sautéed Portobello, almond, raisin and quinoa salad, caper and currant brown butter

Crispy Lamb Neck, potato and olive gratin, poached egg

Delicata Squash, Caesar, Parmesan, croutons and endive

Pan Fried Mac and Cheese, smoked gouda, sweet pea and truffle fondue

Pasta, Starches and Grains

15.

Garganelli, kale, sweet onion, sunflower seed pesto

Parmesan spaetzle black olive, rock shrimp and leeks (22.)

Spaghetti, currant meatballs, red wine and tomato

Sourdough Dumplings, butternut squash, rabbit and sage

Penne, roasted tomato, pancetta and Parmesan

Toasted bread and olive oil    2.

Plate

Neff Meatloaf, bacon, Brussels sprouts and sriracha “beurre rouge”    18.

Braised Pork Cheeks, polenta, stewed escarole, green olives and garlic jus   22.