Dinner Menu
Tuesday, March 16th, 2010
Small Plates
8.
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
16.
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.