Dinner Menu
Wednesday, March 24th, 2010
Small Plates
9.
White Bean Rosemary Soup, marinated young provolone, olives and dried tomatoes
Foie Gras and Chicken Liver Parfait, caramel shallot and apple jam, toasts
Red and Golden beets, beet green – basil pesto, quark and sunflower seeds
Crispy Lamb Neck, roasted onion and caper emulsion
Kingfish Escabeche, cubanelle peppers, watercress, scallions and sherry vinaigrette
Roasted Cauliflower, smoked leeks, hazelnuts, anchovy, currants, parsley and saffron
Pea Shoot Salad, carrots, yogurt, toasted chickpeas and curry oil
Nudels
15.
Veal and beef ragout, linguini
Rabbit, Dijon spaetzle, bacon and collard greens
Garganelli, whey braised pork with porcini
Strozzapretti, creamed greens, celeriac and blue cheese
Popcorn gnocchi, brown butter, chicory, guanciale and peas (frozen)
Toasted bread and olive oil 2.
Plates
20.
Crispy Spring Chicken Confit and dirty rice
Braised Pork, cabbage and a bacon raisin vinaigrette