Dinner Menu
Thursday, March 18th, 2010
Small Plates
9.
Marinated Portobello, miso and crispy rice
Acorn Squash, bacon, onions, balsamic and blue cheese butter
Tomato, whey and bread soup
Carrots, kale, currants, lemon, hazelnuts and parsley cream cheese
Fresh Ricotta, green olives, almond pesto and toasts
Yukon Golds, broccoli Caesar
Lamb Neck, orange, fennel and caper-rosemary oil
Scallop Ceviche, hot pepper, lime and scallion (12.)
Pasta, Starches and Grains
18.
Fried garlic spaetzle, braised veal and collard greens
Rock Shrimp, semolina dumplings and pea shoots (22.)
Penne, NEFF beef, tomato, Parmesan
Garganelli, brown butter, crimini mushrooms, pancetta and sage
Orecchiette, duck confit and sweet onion
Toasted bread and olive oil 2.
Plates
25.
Pan Seared Dayboat Fluke, beets, watercress, horseradish cream and peppered veal
EVOO Poached King Mackerel, giant white beans, cubanelle peppers, and sherry vinaigrette