Dinner Menu
Friday, May 14th, 2010
Salads, Small Plates and Vegetables
9.
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
Seared Meatballs, cheddar, wilted greens, crisp potato
Smoked Duck Breast, steamed bok choy, white miso emulsion
Crispy Lamb Belly, rhubarb vinaigrette, walnuts and apples
Hominy and Giant Lima “Chili” with pasilla
Pasta
18.
Fettuccini, fava beans, lemon, quark and parsley
Braised beef short rib Bolognese and Strozapretti
Orecchiette, beet green and almond pesto
Jerusalem artichoke spaetzle, olives, chevre and kale
Toasts with olive oil 2.
Plates
25.
Roasted Lamb Loin, chevre, white beans, caraway- fennel jam
Seared Petite NY Strip, veal and risotto croquettes, creamed greens, currant jus
Steamed Mackerel, shiitakes, spicy carrots and almonds with lemon
Fried Soft Shelled Crab, sauce ravigot, beets, sorrel and quinoa (1/2 order 12.)