Dinner Menu
Saturday, March 20th, 2010
Small Plates
12.
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
Nudels
18.
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.
Plates
25.
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