Dinner Menu
Wednesday, March 17th, 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