Dinner Menu

Thursday, March 25th, 2010

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Vegetables and Salads


Celery Root and Truffle Soup, crème fraiche, marmalade oil

Pea Shoot Salad, carrots, yogurt, chickpeas and curry

Red and Golden beets, beet green – basil pesto, quark and sunflower seeds

Roasted Cauliflower, saffron, anchovy, currant and toasted fennel seed vinaigrette

Small Plates


Foie Gras and Chicken Liver Parfait, acorn squash chutney, toasts

Mussels, collard greens, chilies and bacon

Broiled Eel, sticky rice, miso braised kale and sweet soy



Ricotta dumplings, whey braised pork with porcini

Linguini, basil, olive oil, garlic and Parmesan

Popcorn gnocchi, brown butter, smoked leeks, rock shrimp and lemon (22)

Rigatoni, American prosciutto, creamed greens and peas

Toasted bread and olive oil    2.


Pan Seared Striped Bass, roasted potatoes, lentils and green olives   25.

Braised Pork, cabbage and a bacon raisin vinaigrette  20.