Dinner Menu

Wednesday, May 5th, 2010

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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

Small Plates


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.