Dinner Menu

Saturday, May 1st, 2010

share this:

Salads and Vegetables


Mussel Soup, ramp and potato

Roasted Beets, shaved fennel, orange and shallot vinaigrette

Lettuces, roasted onions, sunflower seeds and Caesar dressing

Panzanella, romaine – bacon jam and seared meatballs

Small Plates


Rabbit Mole or Crispy Pork Tacos with hominy

Chili Fried Soft Shelled Crab, chilled coconut broth and jasmine rice

Pickled Mackerel, crushed eggs, potatoes and horseradish aioli

Charred Octopus, hummus, tzatziki and green olives



Bone marrow Bolognese with linguini

Ramp spaetzle, green leaf and radish almond pesto

Sourdough dumplings, caramelized onions and Jerusalem artichokes

Goat cheese ravioli with lentils and bacon

Toasts with olive oil 2.


Roasted Quail, beets, capers, shallots, mushrooms and celeriac puree  25.

Seared Neff Beef, saffron risotto, wheat berries and lemon 24.

Fried Chicken Legs or Sautéed Rabbit Leg, warm quinoa, split peas, foie gras biscuit and bacon gravy 22.

BBQ’d Pork Ribs, mac and cheese with coleslaw 24.