Dinner Menu

Wednesday, April 28th, 2010

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Salads and Vegetables


Ramp and potato soup

Rawson Brook chevre, garlic toast

Lenox Radishes, shaved fennel, oranges and pickled pearls

Lettuces, roasted onions, sunflower seeds and blue cheese vinaigrette

Small Plates


Fried Soft Shell Crab, petite Caesar

Sautéed Octopus, hominy, black olive mole

Chicken Matzo Balls, sherry jus and garlic (9.)



Bone marrow Bolognese with linguini

Beef and provolone crispy Lasagna with olives

“Chicken and Rice”, saffron risotto, chicken wings, mussels and peas (frozen)

Ramp spaetzle, Lenox radishes and radish almond pesto

Toasts with olive oil 2.


Roasted Quail, beets, capers, shallots, mushrooms and polenta 25.

Braised Beef Short Ribs, warm lentils, bacon, celeriac puree 25.

Pan Roasted Chicken Breast, sunchokes, wheat berries and parsley 22.