Dinner Menu
Thursday, April 22nd, 2010
Salads and Vegetables
9.
White Bean and Roasted Garlic Soup, Parmesan, olives
Lettuces, balsamic, roasted onions and biscuit croutons
Rawson Brook Chevre, garlic toasts
Small Plates
11.
Artisan Cheese Plate, walnut variations, toasts
Rustic Duck Pate, mustard and pickles
Sautéed Squid, pasilla sauce, jasmine rice and romaine
Pork Spare Ribs, sambal, honey and lime
Pasta
16.
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 vinaigrette
Seared Chicken Breast, curried quinoa and raisins (22.)
Sautéed Yellow Jack, roasted beets, sunchokes and horseradish with lemon