Thursday, February 25th, 2010
Bluefish and Lemon Terrine, horseradish salad, cress puree
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, latke, escarole, green olives and garlic
Crispy Lamb Neck, black olive potato gratin, black olive oil, rosemary salt
Eel, crispy rice, wasabi peas, peanuts and sriracha “beurre rouge”
Pasta, Starches and Grains
Pork broth, egg nudels, pork, roasted onions and cabbage
Parmesan spaetzle, sundried tomato, black olives, leeks and fennel
Spaghetti, currant meatballs, red wine and tomato
Trofie, chevre, kale, roasted garlic and shallot
Acorn squash and quinoa “risotto”, carrots, curry poached rock shrimp (22.)
Toasted bread and olive oil 2.
Neff Meatloaf, lentils, bacon and Brussels sprouts 18.
Veal Short ribs, button mushrooms, marrow dumplings and citrus zest 25.
Seared Scallops, cassoulet beans