Dinner Menu
Friday, February 26th, 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