Dinner Menu

Sunday, May 23rd, 2010

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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.