Dinner Menu

Saturday, May 22nd, 2010

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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.)

Small Plates

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