Dinner Menu

Wednesday, February 24th, 2010

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Small Plates


Saffron Mussel and Potato Soup, roasted celeriac

Bluefish and Lemon Terrine, horseradish salad, cress puree

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

Brussels Sprouts, cured pork and caramel onion vinaigrette

Delicata Squash, Caesar, Parmesan, croutons and endive

Pan Fried Mac and Cheese, smoked gouda, creamed peas with truffle (frozen peas)

Braised Pork Cheeks, escarole, black olive and potato “terrine”

Lamb Confit Hash, poached egg and a sriracha “beurre rouge”

Pasta, Starches and Grains


Garganelli, bluefish “puttanesca”

Parmesan spaetzle, sundried tomato, leeks and rock shrimp  (22.)

Spaghetti, currant meatballs, red wine and tomato

Trofie, chevre, kale, roasted garlic and shallot

Penne, roasted tomato, pancetta and Parmesan

Toasted bread and olive oil    2.


Neff Meatloaf, lentils, bacon and Brussels sprouts   18.