Thursday, March 25th, 2010
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
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.