Dinner Menu
Saturday, April 24th, 2010
Salads and Vegetables
9.
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
11.
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
Pasta
18.
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.
Plates
25
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