Dinner Menu

Wednesday, April 14th, 2010

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Salads and Vegetables


Potato and Ramp Soup

Lettuces, apples, walnuts and oranges

Carrots, miso tahini and giant white beans

First batch of Rawson Brook Cherve and toasts

Small Plates


Octopus, paprika, chickpea fritter and kabocha squash puree

Chicken Wings, anchovy, olive oil and Parmesan

Crispy Pork Belly, caramelized onions, honey-sherry jus and cauliflower

Fried Mozzarella and Caesar Meatballs, olives, sun dried tomato and roasted cubanelle pepper



Garganelli, ramp and almond pesto

Shells, cheddar and American prosciutto

Crispy mozzarella and pecorino Lasagna with beef and pork ragout

Rock shrimp risotto, black pepper, lemon and Gruyere  (22.)

Toasts with olive oil 2.


Pan Seared NEFF Beef, roasted potatoes, garlic butter and lentils 22.

Roasted Diver Scallops, quinoa, pea shoots and pancetta 25.

Braised Beef Rib, garlic spaetzle, red wine, celeriac puree and watercress   25.