Sunday, April 25th, 2010
Salads and Vegetables
Broccoli Soup, lentils and bacon
Lettuces, roasted onions and blue cheese vinaigrette
Rawson Brook Chevre, garlic toasts
Lenox Radishes, cucumber and herb cream cheese and pickled pearls
Octopus and Mussel Tacos, cubanelle peppers, hominy and pasilla sauce
Crispy Pork and Rice Terrine, Asian flavors, beets
Chicken Thigh Schnitzel, ramps, wilted romaine and Caesar dressing
Bacon “Confit,” crushed potatoes and fig bordelaise
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
Curried goat ragout, spaetzle, chickpeas
Toasts with olive oil 2.
Seared Chicken Breast, matzo balls, braised leg, celery root and cauliflower 22.
BBQ’D Pork Ribs, cheddar grits, coleslaw and biscuits 22.
Beef Short Ribs, horseradish quinoa, sunchoke puree and lemon zest 25.