Dinner Menu
Sunday, May 16th, 2010
Salads, Small Plates and Vegetables
9.
Potato and Sorrel Soup, fava bean vinaigrette
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
Holiday Farm Eggs, salsa verde and polenta
Romaine, fennel, caraway and red wine vinaigrette
Pasta
18.
Pappardelle, milk braised rabbit and porcini
Shiitake and crimini mushrooms, wheat berries and fried garlic with Strozapretti
Orecchiette, beet green and almond pesto (12.)
Split pea and sunchoke spaetzle, bacon confit, leeks vinaigrette
Garganelli, roasted tomato and parmesan (12.)
Toasts with olive oil 2.
Plates
25.
Seared Petite NY Strip, kale, lentils, caramelized onion and blue cheese fondue
Steamed Mackerel, spicy carrots, olive oil and oranges (22.)
Fried Soft Shelled Crab, Spicy bok choy (1/2 order 12.)