Dinner Menu

Friday, March 12th, 2010

share this:

Small Plates


Acorn Squash, Paprika and Popcorn Soup, fried salami

Steamed Littleneck Clams, potatoes, celery root, bacon and cream

Rock Shrimp “Caesar”, egg, chicory, Parmesan toasts

King Fish Ceviche, spicy pickled pumpkin and blood orange oil

Crispy Eel, Ham Hock and Rice Terrine, sweet soy

Roasted Beets, almonds, currants, capers and carrots

Broccoli, giant white beans and blue cheese

Pasta, Starches and Grains


Ricotta Gnocchi, brown butter, lentils, pancetta and sage

Garganelli, Beet green and walnut pesto, rosemary oil

Linguini, NEFF beef and tomato, Parmesan

Whey braised pork with porcini and trofie

Nudel chicken soup, yolk, spaetzle and braised chicken

Toasted bread and olive oil    2.



Pan Seared Duck Breast, couscous, dried fruit, nuts, grains, chickpeas and a spiced pan sauce

Pan roasted Chicken Breast, miso braised crimini mushrooms, sweetbreads and kale

Pan Seared Diver Scallops, vanilla citrus salad and watercress (25.)

Sautéed King Fish, lightening tree farm polenta, salsa verde, giant white beans