Dinner Menu
Friday, April 2nd, 2010
Vegetables and Salads
10.
Cauliflower Soup, chickpea- apricot salad and curried yogurt
Romaine, Spinach and Caesar Dressing, Parmesan, croutons, hard-boiled egg
Beets, oranges, goat cheese, roasted onions and poppy seeds
Carrots, shiitakes, milk poached garlic puree and chicory
Celery Root and Pecorino Latkes, pickled apples and apple sauce
Small Plates
12.
Beet Green and Asian BBQ (pork+beef) Eggrolls, peanut sauce
Crispy Rice, Eel and Pork Cheek Terrine, pickles and sambal aioli
Chicken Liver and Almond Pate, fennel chutney
Pasta
18.
Crispy braised Beef, lamb and young provolone lasagna
Carrot dumplings, pea shoots, rock shrimp and lemon butter (22.)
Rigatoni, American prosciutto, peas and creamed greens
Matzo ball soup, braised chicken leg
Plates
25.
Seared NEFF Pork Loin, white bean – kabocha squash salad, caramelized onions
Pan Roasted Chicken Breast, rock shrimp, quinoa and kale
Smoked Butter Poached Artic Char, crimini mushrooms, wheatberries, dijon
Pan Seared Diver Scallops, roasted potatoes, walnut pesto and lentils