Sunday, May 23rd, 2010
Vegetables, Soups, Small Plates and Salads
Green Garlic, Taft Asparagus and Bread Soup, EVOO, almonds and chevre
Lenox Spinach, roasted garlic, whipped pork, whey vinaigrette and ricotta
Roasted Beets, smoked mackerel, horseradish, wheat berries and cucumbers
Lenox Radishes, oranges, rhubarb, poached rock shrimp and black pepper
Toasts with olive oil 2.
Crispy Lamb Neck, olives, carrots and tahini
Chicken Liver Pate, grain mustard, bourbon and toasts
Confit of North Plain Farm Pork Tongue and Crispy Tail, raisin balsamic
Matzo Fried Chicken Meatballs and Wings, potato skins, dill and tart yogurt
Penne, spinach, brown butter, blue cheese and walnuts
Chicken and Dumplngs, lovage and lemon
Potato Gnocchi, bone marrow Bolognese
Pappardelli, mushrooms and kale
Fried Soft Shell Crab Sandwich, sauce ravigot, lettuce jam 12./18.
Pan Seared Chicken Breast, spaetzle, beet green pesto and roasted onion 22.
Roasted Lamb Loin, Ted’s arugula, lentils and pickled ramp vinaigrette 26.