Dinner Menu
Saturday, March 27th, 2010
Vegetables and Salads
10.
Celery Root and Truffle Soup, goats milk, marmalade oil
Pea Shoots, carrots, yogurt, chickpeas and curry
Red and Golden beets, beet green – basil pesto, quark and sunflower seeds
Braised Potatoes, cauliflower, bacon and a chicory Caesar
Small Plates
12.
Foie Gras and Chicken Liver Parfait, acorn squash chutney, toasts
Crispy Eel and Rice Terrine, miso braised kale and sweet soy
Mussels, bacon, shallots, Dijon and collard greens
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
Garganelli, whey braised pork with crimini mushrooms
Toasted bread and olive oil 2.
Plate
25.
Pan Seared Wild Striped Bass, potatoes, lentils and green olives