Dinner Menu

Thursday, April 15^th, 2010

Salads and Vegetables

9.

Carrot soup, yogurt curry, orange oil

Lettuces, anchovy dressing, crumbs

First batch of Rawson Brook Chevre and garlic toasts

Small Plates

11.

Octopus, paprika, chickpea fritter and kabocha squash puree

Chicken Wings, Good Dog Farm pickled hot peppers

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

Fried Pork Meatballs, cubanelle pepper salad, marinated mozzarella

Big Eye Tuna and Yellowtail Sashimi, faux “caviars” and pea shoots

Pasta

16.

Garganelli, ramp and almond pesto

Shells, cheddar and American prosciutto

Crispy mozzarella and pecorino Lasagna with beef and pork ragout

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

Toasts with olive oil 2.

Plates

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

Roasted Diver Scallops, wheatberry tabouleh, salsa verde 25.

Braised Beef Rib, garlic spaetzle, porcini – celeriac puree and watercress   25.

Rubiner’s Cheese Tasting Menu at Nudel

April 20th, reservations recommended

50. per tasting

Snacks

Orb Weaver Waxed crisps, herbs, local radish, pickled ramps

Walnut tort, apple caviar, Blauschimmelkase and a spice orange gel

Hawes’ Wensleydale grilled cheese, braised bacon, sautéed yolk and tomato fondue

Seared G.I. Keses Halloumi and scallop, chickpeas, black olive honey, saffron carrot puree and lemon

Zingerman’s Lincoln Log tart, fig and beef jam, shallot rings, beets

Dark chocolate and rawson brook chevre truffles, sea salt

**Menu Subject to Change