Dinner Menu

Saturday, May 8th, 2010

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Salads and Vegetables


Jerusalem Artichoke Soup, panzanella

Roasted Beets, blue cheese, walnuts, roasted onions and honey vinaigrette

Warm Lucky Dog Potatoes, garlic cream, bacon and chopped clams

Lettuces, rhubarb and apple with balsamic

Pan Roasted Lenox Asparagus, Parmesan, sauce ravigot

Small Plates


Braised Veal Breast, radishes and horseradish

Crispy Lamb, olives, quinoa and orange vinaigrette

Fried Soft Shell Crab, pea shoots, capers and popcorn vinaigrette



Crispy beef Lasagna with provolone and Parmesan, whey braised mushrooms

Strozapretti, fine herb pesto, green leaf and anchovy

Roasted garlic spaetzle and rabbit and sundried tomato ragout

Orecchiette, speck, roasted tomato and ricotta

Toasts with olive oil 2.



Roasted Lamb Loin, braised rib, wheat berries and celery root puree

Pan Seared Scallops, hominy, roasted carrots, crispy tortillas and pasilla

Beef Short Rib, olive oil crushed potatoes, wilted romaine and red wine