Dinner Menu

Saturday, March 20th, 2010

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Small Plates


Spring Chicken Confit, roasted carrots, pea shoots with honey and mustard

Tomato and Whey Soup, fresh ricotta, roasted garlic toast

Foie Gras and Chicken Liver Parfait, shallot caramel, sherry cranberries

Warm Acorn Squash Salad, bacon, watercress, blue cheese and balsamic

Crispy Lamb Neck, cubanelle peppers, roasted onion and caper oil

Meatballs, beet green and walnut pesto,  olives



Braised veal, orecchiette, kale and Parmesan

Rabbit, fried garlic spaetzle, bacon and collard greens

Garganelli, brown butter, crimini mushrooms, pancetta and herbs

Strozzapretti, smoked leeks, wheat berries, cream fraiche, rock shrimp and lemon (22.)

Toasted bread and olive oil    2.



Pan Seared Diver Scallops, dirty rice and sweet potato

Braised Veal Short Ribs, cassoulet beans and cabbage

Pan Seared Dayboat Fluke, duck confit and German potato salad, porcini puree

Steamed Kingfish, beets, horseradish, oranges, almond pesto and roasted fennel