Dinner Menu

Tuesday, May 4th, 2010

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Lenox Asparagus from Overmeade Gardens


Pan Roasted Asparagus, warm chevre, lemon and black pepper

Shaved Asparagus, wheat berries and fennel

Salads and Small Plates


Mussel Soup, ramp and potato

Beets, sunflower seeds, roasted onions and curry vinaigrette

Rabbit Mole Tacos with hominy

Lenox Radishes, octopus, dill and Dijon

Lettuces, warm potatoes and Caesar

Mackerel Tartar, pickled chili, cucumber and orange carrot vinaigrette



Bone marrow and beef Bolognese with linguini

Sourdough gnocchi, caramelized onions and Jerusalem artichokes

Ramp and shiitake spaetzle, asparagus, lentils and brown butter

Saffron risotto, meatballs, pesto

Toasts with olive oil 2.


Fried Soft Shelled Crabs, split peas, romaine and bacon jam 25.

Pork Ribs, pasilla sauce and coleslaw 22.