Saturday, May 22nd, 2010
Vegetables, Soups and Salads
Marinated Taft Farm Asparagus, sauce ravigot, roasted beets and chevre
Green Garlic and Bread Soup, EVOO, almonds
Equinox Arugula, pickled ramp vinaigrette, fresh farm cheese and crumbs
Overmeade Gardens Spinach, roasted garlic and whey vinaigrette, ricotta
Lenox Radishes, oranges, rhubarb, poached rock shrimp and black pepper (12.)
Fried Soft Shell Crab, marinated bok choy, cucumbers, sweet spicy soy 12./25.
Seared Canadian Foie Gras, walnut bran muffin, raisins and Riesling 15.
Crispy Lamb Neck, olives, carrots and tahini 12.
Chicken Liver Pate, grain mustard, bourbon and toasts 10.
Confit of North Plain Farm Pork Tongue, saffron mostarda, cabbage salad 10.
Matzo Fried Chicken Meatballs and Wings, horseradish 10.
Fettuccine, spinach, brown butter, blue cheese and sunflower seeds
Chicken and Dumplngs, lovage and lemon
Linguini, bone marrow Bolognese
Potato Gnocchi, mushrooms and wheat berries
Toasts with olive oil 2.
Steamed Mackerel, sourdough crust, celery root puree, dill
Pan Seared Chicken Breast, warm crushed potatoes, kale and herb butter
Pan Roasted NEFF Beef, lentils, creamed greens, roasted onions and feta