Dinner Menu
Thursday, May 6th, 2010
Salads and Vegetables
9.
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
11.
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
Pasta
18.
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.
Plates
25.
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