Dinner Menu

Tuesday, March 23^rd, 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