Tuesday, May 4th, 2010
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.