Dinner Menu

Thursday, May 6th, 2010

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Salads and Vegetables


Jerusalem Artichoke Soup, panzanella

Beets, sunflower seeds, roasted onions, raisins and curried yogurt

Lettuces and Caesar, twice fried egg

Lenox Asparagus, radish green pesto and warm chevre

Small Plates


Octopus Tacos with hominy and pasilla

Crispy Lamb or Pork Belly, olives, quinoa and orange carrot vinaigrette

Olive Oil Poached Mackerel, split peas, pickled hot peppers and rhubarb



Strozapretti, chopped clams, squid, bacon, white wine and green leaf

Shiitake spaetzle and whey braised veal ragout

Orecchiette, speck, roasted tomato and ricotta

Toasts with olive oil 2.



Chili Fried Soft Shelled Crabs, coconut milk, mint, cucumber and jasmine rice

BBQ’d Pork Ribs with cole slaw, mac and cheese

Beef Short Ribs, celery root, wheat berries, red wine and Lenox radishes