Dinner Menu
Sunday, April 18th, 2010
Salads and Soups
9.
Potato and Garlic Soup, bacon and tarragon
Lettuces, anchovy dressing, Parmesan
Small Plates
11.
Marinated Squid, roasted onions, sun dried tomatoes and olives
Sweetbread Tacos, sautéed ramps, lime juice and jasmine rice
Seared Marinated Tuna, soy aioli, watercress, wheatberries and cucumber
Roasted Duck Pate, garlic toasts and mustard
Crispy Bacon “Confit”, scrambled eggs, peas (frozen) and truffles
Pasta
18.
Garganelli, mushrooms and cream
Shells, cheddar and American prosciutto
Curried Goat Ragout, yogurt spaetzle
Duck Bolognese, linguini
Rock shrimp, scallop and lemon risotto (22.)
Toasts with olive oil 2.
Plates
25.
Roasted Duck Breast, porcini celeriac puree, roasted cauliflower and fennel salad, red wine vinaigrette