Dinner Menu

Wednesday, March 24^th, 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