Dinner Menu

Saturday, April 24th, 2010

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Salads and Vegetables


Jerusalem Artichoke Soup, croutons and Parmesan

Lettuces, roasted onions and blue cheese vinaigrette

Rawson Brook Chevre, garlic toasts

Lenox Radishes, cucumber and herb cream cheese and pickled pearls

Small Plates


Octopus Tacos, cubanelle peppers, hominy and pasilla sauce

Beef Short Ribs, horseradish quinoa and lemon zest

Crispy Pork and Rice Terrine, Asian flavors, broccoli

Chicken Thigh Schnitzel, ramps, wilted romaine and Caesar dressing



Bone marrow Bolognese with spelt spaghetti

Beef and provolone crispy Lasagna with olives

Potato Gnocchi, Lenox radishes, truffles and brown butter

Trenne, ramp and sunflower seed pesto

Toasts with olive oil 2.



Roasted Diver Scallops, celery root puree, lentils, bacon and poppy seeds

Seared Chicken Breast, matzo dumplings, carrots and parsley butter

BBQ’D Pork Ribs, cheddar grits, coleslaw and biscuits

Pan Roasted Quail, mustard spaetzle, portobello and roasted beets with capers