Dinner Menu

Wednesday, March 17^th, 2010

Small Plates

9.

Portobello Confit, miso duxelle and crispy rice

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

Beets, horseradish cream, watercress

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

Lamb Neck, orange, fennel and caper-rosemary oil

Pasta, Starches and Grains

16.

Cream Cheese and potato spaetzle, braised veal and cabbage

Ricotta gnocchi, beet green and walnut pesto

Penne, NEFF beef, tomato, Parmesan

Garganelli, brown butter, crimini mushrooms, pancetta and sage

Orecchiette, duck confit, sweet onion and almonds

Toasted bread and olive oil    2.

Plates

18.

Corned beef, cabbage, potatoes and mustard

Olive Oil Poached Mackerel, crispy polenta and pea shoots