Dinner Menu

Sunday, February 28^th, 2010

Small Plates

10.

Smoky Hock Broth, noodles and roots

Warm Watercress, olives, pancetta, crispy potato, poached egg and mushroom puree

Delicata Squash, chicory, walnuts, blue cheese vinaigrette and roasted onions

Crispy Lamb Neck, butternut squash puree, curried chickpeas

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

Chicken Wings, spicy white miso with sesame

Foie Gras and Chicken Liver Parfait, red wine raisins and toasts

Pasta, Starches and Grains

18.

Trofie, chevre, kale, roasted garlic and shallot

Garganelli, pork Bolognese

Linguini Caesar “carbonara”, braised endive, leeks and Parmesan

Braised rabbit and heirloom bean cassoulet, garlic crumbs and chicory

Caper and dijon spaetzle, rock shrimp, celeriac and clam cream

Bone Marrow Dumplings, caramelized onions, crimini mushrooms and blue cheese butter

Toasted bread and olive oil    2.

Plates

Pan Roasted Poussin, braised legs, Brussels sprouts and bacon  25.

Warm NEFF Meatloaf Sandwich, cabbage and gravy (open face)  12.