Dinner Menu
Sunday, March 21st, 2010
Small Plates
9.
Spring Chicken Confit, roasted carrots, pea shoots with honey and mustard
Potato Watercress Soup, watercress salad, sour cream
Foie Gras and Chicken Liver Parfait, shallot caramel, sherry cranberries
Pan Roasted Broccoli, horseradish cream cheese, herbed popcorn crumbs
Crispy Lamb Neck, chicory, roasted onion and caper oil
“Dirty” Risotto, scallops
Kingfish Escabeche, cubanelle peppers, scallions and sherry vinaigrette
Nudels
15.
Braised veal, beef, orecchiette, Parmesan and tomato
Rabbit, dijon spaetzle, bacon and collard greens
Garganelli, brown butter, crimini mushrooms, guanciale
Strozzapretti, smoked leeks, wheat berries, cream fraiche, rock shrimp and lemon (22.)
Linguini, hazelnuts, anchovy, currants, parsley and saffron
Toasted bread and olive oil 2.
Plates
20.
Braised Veal Short Ribs, potatoes, duck confit
Steamed Fluke, beets, fennel, oranges and yam puree