Dinner Menu

Friday, April 9th, 2010

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Vegetables and Salads


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


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



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.



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