Dinner Menu
Friday, March 26th, 2010
Vegetables and Salads
10.
Celery Root and Truffle Soup, goat’s milk, marmalade oil
Pea Shoots, carrots, yogurt, chickpeas and curry
Red and Golden beets, beet green – basil pesto, quark and sunflower seeds
Roasted Baby Potatoes, cauliflower, guanciale, currant – fennel seed bagna cauda
Small Plates
12.
Foie Gras and Chicken Liver Parfait, acorn squash chutney, toasts
Crispy Eel and Rice Terrine, miso braised kale and sweet soy
Collard Greens and Gruyere Tart, caramelized onions and bacon
Nudels
18.
Crispy Beef Lasagna, black olives, sundried tomatoes and young provolone
Fried Garlic Spaetzle, cabbage, pancetta and rock shrimp (22.)
Rigatoni, American prosciutto, creamed greens and peas
Strozzapreti, aged pecorino, basil, EVOO and spicy kabocha squash
Toasted bread and olive oil 2.
Plates
25.
Pan Seared Striped Bass, potatoes, lentils and green olives
Asian Style Braised Beef and Pork, steamed mussles, peanut vinaigrette and soba