Dinner Menu

Friday, April 23^rd, 2010

Salads and Vegetables

9.

White Bean and Roasted Garlic Soup, Parmesan and croutons

Lettuces, roasted onions and blue cheese vinaigrette

Rawson Brook Chevre, garlic toasts

Lenox Radishes, cheddar polenta and truffle butter

Small Plates

11.

Braised Octopus, green olives, cubanelle peppers, cucumbers and ramps

Artisan Cheese Plate, kabocha squash chutney

Marinated Squid Tacos, pasilla sauce, jasmine rice and romaine

BBQ’d Pork Spare Ribs, potato salad

Pasta

18.

Bone marrow Bolognese with spelt spaghetti

Dijon Spaetzle and mussels with white wine and parsley

Matzo Balls, broccoli and chicken

Trenne, mushrooms, ramp and sunflower seed pesto

Toasts with olive oil 2.

Plates

25

Roasted Diver Scallops, chickpeas, carrots and black olive toffee

Braised Beef Short Ribs, celeriac risotto and red wine jus

Seared Chicken Breast, curried quinoa and raisins (22.)

Sautéed Yellow Jack, roasted beets and sunchokes with horseradish