Dinner Menu
Friday, April 9th, 2010
Vegetables and Salads
9.
Tomato, basil and bread soup
Marinated Crimini Mushroom, fresh mozzarella, balsamic caper reduction and sundried tomato jam
Cauliflower, braised carrots, anchovy – parmesan emulsion,
Apple Salad, walnuts, raisins, jasmine rice, toasted fennel seed, champagne vinaigrette
Sautéed Ramps, fried egg, parmesan and toast
Small Plates
12.
Crispy Rice, Eel and Pork Terrine, miso tahini, pickled shiitakes
Octopus, paprika, baby potatoes, hard-boiled egg and lemon
Brandt Farm Hangar Steak, spicy kabocha squash, cheddar fondue
Pasta
16.
Milk poach garlic spaetzle, rock shrimp and wilted romaine (22.)
Garganelli, pork ragout, cream and parsley
Strozapretti, braising greens and walnut pesto
Crispy Lasagna, beef, tomato and mozzarella
Toasts with olive oil 2.
Plates
25.
Roasted Vermont Quail, cornbread panzanella, Caesar meatballs and basil puree
Seared Diver Scallops, beets, roasted onion, curried yogurt and chickpeas
Flash Seared Big Eye Tuna (rare), couscous, soy, lime and coriander pearls, shaved fennel, pickled hot peppers