Wednesday, March 31st, 2010
Vegetables and Salads
Chicken Liver and Almond Pate, balsamic reduction
Celery Root Soup, goat’s milk and truffles
Romaine and Caesar dressing, Parmesan, poached striped bass, warm potatoes
Beets, cauliflower, roasted onion and chevre, with red wine vinaigrette
Aged Pecorino, squash chutney and toasts
Smoked Fluke and crème fraiche, pea shoots, pickled pear
Apple and Spinach Salad, peanut bacon vinaigrette and blue cheese
Crispy braised Beef, lamb and young provolone lasagna
Carrot dumplings, pea shoots and lemon butter
Rigatoni, American prosciutto, peas and creamed greens
Matzo ball soup, poached egg, braised chicken leg
Gruyere spaetzle, caramelized onions and lentils
Seared NEFF Pork Loin, white beans and kabocha squash salad and bacon-raisin vinaigrette 25.
Beef Brisket, horseradish and parsley salad, sour cream crushed potatoes 22.
Pan Roasted Chicken Breast, quinoa, carrot-caper pesto and kale 22.