Dinner Menu
Tuesday, March 23rd, 2010
Small Plates
9.
Acorn Squash, marinated young provolone, olives, sun dried tomatoes and white beans
Potato Watercress Soup, watercress salad, sour cream
Foie Gras and Chicken Liver Parfait, caramel, shallot and apples
Roasted beets, fennel, honey mustard poached carrots and spiced sunflower seed
Crispy Lamb Neck, roasted onion and caper oil
Kingfish Escabeche, cubanelle peppers, scallions and sherry vinaigrette
Nudels
15.
Veal and beef ragout, orecchiette, Parmesan and tomato
Rabbit, Dijon spaetzle, bacon and collard greens
Garganelli, brown butter, crimini mushrooms, guanciale
Strozzapretti, smoked leeks, wheat berries, cream fraiche and lemon
Linguini, hazelnuts, anchovy, currants, parsley and saffron
Toasted bread and olive oil 2.
Plates
20.
Braised Veal Short Ribs, sweet potatoes and a chicory Caesar
Crispy Spring Chicken Confit, dirty rice and pea shoots