Dinner Menu
Saturday, April 3rd, 2010
Vegetables and Salads
10.
Cauliflower Soup, chickpea- apricot salad and curried yogurt
Romaine Caesar, egg, parmesan and croutons
Beets, oranges, goat cheese, roasted onions and poppy seeds
Carrots, shiitakes, milk poached garlic puree and chicory
Celery Root and Pecorino Latkes, pickled apples and applesauce
Small Plates
12.
Crispy Rice, Eel and Pork Cheek Terrine, pickles and sambal aioli
Merguez, kabocha squash and basil puree
Chicken Liver and Almond Pate, fennel chutney and toasts
Pasta
18.
Rigatoni, American prosciutto, peas and creamed greens
Matzo ball soup, braised chicken leg
Spelt spaghetti, pork sausage, caramelized onions, kale pesto with walnuts
Gruyere spaetzle, lentils, rock shrimp and pea shoots (22.)
Toasts with olive oil 2.
Plates
25.
Braised Veal Short Ribs, soft polenta, spinach and horseradish
Pan Roasted Chicken Breast, quinoa and kale (22.)
Smoked Butter Poached Artic Char, crimini mushrooms, wheatberries, dijon
Seared Diver Scallops, chicory and roasted potato salad, foie gras vinaigrette