Lunch Menu

Wednesday, May 26th, 2010

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Orecchiette, braised lamb ragout, mint-olive crumbs

Cheddar spaetzle, black truffles and peas (frozen)

Semolina gnocchi, shiitakes, chevre and bitter greens

Rock Shrimp, garganelli, arugula and prosciutto



Chicken liver and almond pâté, bacon and balsamic onions

Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)

Braised Portobello, sun dried tomato olive tapenade, young provolone

Roast NEFF Beef, blue cheese spread and lettuce

Turkey, asian BBQ and coleslaw

Deviled Egg Salad, white anchovies and cucumbers


Penne, roasted tomatoes, Parmesan and EVOO   8.

cheese   6.

Seasonal greens, vinaigrette   6.