Dinner Menu
Wednesday, February 24th, 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 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
15.
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.
Plate
Neff Meatloaf, lentils, bacon and Brussels sprouts 18.