Dinner Menu

Sunday, May 2^nd, 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