Dinner Menu

Tuesday, March 16th, 2010

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Small Plates


Portobello Confit, miso duxelle and sticky rice

Acorn Squash, bacon, onions, balsamic and blue cheese butter

Beets, horseradish cream, watercress

Seared Veal Breast, warm cabbage and mustard

Carrots, kale, currants, lemon, hazelnuts and parsley cream cheese

Giant White Beans, cubanelle peppers, greens and sherry vinaigrette

Yukon Golds, rock shrimp, Caesar dressing and pea shoots

Pasta, Starches and Grains


Linguini, chopped clams, chicory and butter

Garganelli, beet green and walnut pesto with rosemary

Penne, NEFF beef, tomato, Parmesan

Roasted garlic dumplings and roasted vegetables

Orecchiette, duck confit, sweet onion and chickpeas

Toasted bread and olive oil    2.