Wednesday, May 5th, 2010
Salads and Vegetables
Asparagus soup, milk poached garlic
Beets, sunflower seeds, roasted onions, raisins and curried yogurt
Lettuces and Caesar, twice fried egg
Lenox Radishes, radish green pesto, dill and Dijon, warm chevre
Octopus Tacos with hominy and pasilla
Chili Sautéed Squid, coconut milk, mint, cucumber and jasmine rice
Fried Soft Shell Crab, romaine and bacon chutney
Crispy Pork Belly, orange-carrot vinaigrette and split peas
Bone marrow and beef Bolognese with linguini
Shiitake spaetzle, asparagus, wheat berries and brown butter
Strozapretti, chopped clams, braised bacon, celery root “cream” and Lucky Dog potatoes
Orecchiette, speck, roasted tomato and ricotta
Toasts with olive oil 2.
BBQ’d Pork Ribs and coleslaw 22.
King Mackerel, roasted garlic, olives, lemon salt and quinoa 24.