Dinner Menu

Thursday, March 18^th, 2010

Small Plates

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.)

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