Dinner Menu

Saturday, May 15th, 2010

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Salads, Small Plates and Vegetables


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



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.



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.)