Dinner Menu
Saturday, May 15th, 2010
Salads, Small Plates and Vegetables
9.
Celery Root and goat cheese soup, fennel and caraway
Yellow Wax Bean Caesar, parmesan and quinoa
Roasted Beets, walnuts, feta and balsamic
Veal and Risotto “Tater Tots”, sauce ravigot
Seared Meatballs, cheddar, panzanella and cucumbers
Crispy Lamb Belly, rhubarb vinaigrette, almonds and apples
Hominy and Giant Lima “Chili” with pasilla
Romaine, wheat berries, red wine vinaigrette
Pasta
18.
Pappardelle, milk braised rabbit and procini
Beef short rib Bolognese and Strozapretti
Orecchiette, beet green and almond pesto
Split pea spaetzle, fava beans, bacon confit, leeks vinaigrette
Toasts with olive oil 2.
Plates
25.
Roasted Lamb Loin, wax beans, polenta and salsa verde
Seared Petite NY Strip, kale, lentils, caramelized onion and blue cheese fondue
Steamed Mackerel, crimini mushrooms, spicy carrots and oranges
Fried Soft Shelled Crab, Indian Line Farm salad, radish green aioli (1/2 order 12.)