Dinner Menu

Friday, February 26^th, 2010

Small Plates

12.

Mushroom soup, watercress and blue cheese toast

Brussels Sprouts, cured pork and caramel onion vinaigrette

Delicata Squash, Caesar, Parmesan, croutons and endive

Crispy Lamb Neck, black olive potato gratin, black olive oil, rosemary salt

Eel, crispy rice, wasabi peas, peanuts and sriracha “beurre rouge”

Chicken Wings, spicy white miso with sesame

Pasta, Starches and Grains

18.

Parmesan spaetzle, sundried tomato, black olives, leeks and fennel

Trofie, chevre, kale, roasted garlic and shallot

Linguini, sunflower seed pesto, crimini mushrooms

Garganelle, pork Bolognese

Braised rabbit and heirloom bean casoulett, garlic crumbs and chicory

Bone Marrow Dumplings, brown butter and rock shrimp (24.)

Toasted bread and olive oil    2.

Plates

25.

Pan Roasted Poussin, braised legs, Brussels sprouts and bacon

Veal Short ribs, button mushrooms, potatoes, lentils and citrus zest

Seared Scallops, pomegranate, acorn squash puree, portobello confit