Dinner Menu
Sunday, May 2nd, 2010
Salads, Vegetables and Small Plates
10.
Mussel Soup, ramp and potato
Roasted Beets, sunflower seeds, roasted onions, raisins and curry vinaigrette
Lettuces, fennel and blue cheese dressing
Panzanella, romaine – bacon jam and seared meatballs
Rabbit Mole or Pork Tacos with hominy
Pickled Mackerel, crushed eggs, potatoes and caesar aioli
Charred Octopus, hummus, tzatziki and green olives
Pasta
18.
Bone marrow Bolognese with linguini
Ramp spaetzle, green leaf and radish almond pesto
Sourdough Gnocchi, caramelized onions and Jerusalem artichokes
Sautéed Rawson Brook goat cheese dumplings with lentils and brown butter
Toasts with olive oil 2.
Plates
22.
Roasted Quail, saffron risotto, wheat berries and lemon
Seared Neff Beef, celeriac puree, beets, capers and mushrooms
Fried Chicken Legs, polenta, spit peas and gravy with a poached egg
BBQ’d Pork Ribs, coleslaw