Dinner Menu
Saturday, April 10th, 2010
Vegetables and Salads
9.
Cauliflower Soup, lemon oil, curried yogurt
Apple Salad, walnuts, raisins, jasmine rice, champagne vinaigrette
Sautéed Ramps, fried egg and crumbs
Small Plates
12.
Crispy Rice, Eel and Pork Terrine, hoisin, pickled shiitakes
Octopus, paprika, hard-boiled egg and kabocha squash
Marinated Big Eye Tuna, lime juice, hot peppers and couscous
Chickpea and Rock Shrimp Fritters, carrot and olive salad
Chicken Wings, anchovy, olive oil and Parmesan
Pasta
18.
Fried garlic spaetzle, mushrooms and wheat berries
Strozapretti, pork ragout, cream and parsley
Garganelli, ramp and almond pesto
Shells, lots of veggies and cheddar cheese with American prosciutto
Toasts with olive oil 2.
Plates
25.
Roasted Vermont Quail, chilled soba, miso tahini and pea shoots
Seared Diver Scallops, beets, earl grey pearls, oranges and lettuces
Seared Brandt Farm Hanger Steak, roasted potatoes, crimini mushrooms and foie gras vinaigrette