Dinner Menu
Friday, April 23rd, 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