Dinner Menu
Thursday, May 13th, 2010
Salads and Vegetables
9.
Celery Root Soup, fine herbs and goat cheese
Stewed Hominy, giant limas and pasilla
Yellow Wax Beans, mint, lemon, fried garlic and crème fraiche
Cucumber, feta and roasted onion with tarragon vinaigrette
Romaine, oranges, wheat berries, leeks and anchovy
Roasted Beets, yogurt tahini, split pea hummus and olives
Veal Latke, fried egg and sambal butter
Seared Meatballs, cheddar, wilted greens, crisp potato
Spanish Mackerel Ceviche, lime juice, tequila, pickled hot peppers and olive oil
Pasta
18.
Fettuccini, fava beans, quark, parsley and speck
Shiitake spaetzle, rabbit and sundried tomato ragout
Blue cheese and sourdough dumplings, brown butter, figs and walnuts
Braised Beef Short Rib, tomato and rigatoni
Toasts with olive oil 2.
Plates
25.
Roasted Lamb Loin, white beans, fennel, caraway and kale
Seared Duck Breast, herb risotto and currant jus
Steamed Tile Fish, bok choy and white miso
Fried Soft Shelled Crab, sauce ravigot, beets, sorrel and quinoa