Dinner Menu
Thursday, June 3rd, 2010
Vegetables, Soups, Small Plates and Salads
10.
Albacore Tuna Carpaccio, beets, capers, sauce ravigot and saffron potatoes
Chicken Liver Foie Gras Parfait, bourbon soaked biodynamic raisins, candied lemon and toasts
Lenox Spinach Caesar, lentils and Parmesan
Japanese Turnip Fritters, matzo crumbs, more turnips, roasted tomato fondue
Hepworth Farm Lettuces, mustard vinaigrette and quark with hazelnuts
Spring Onion Soup, bacon, poached egg and sun dried tomato noodles
Pickled Boston Mackerel, frissee, pickled vegetables, dill yogurt
American Wagyu Beef Tongue, sugar snaps, horseradish creme fraiche
Toasts with olive oil 2.
Pasta
18.
Rigatoni, milk braised veal and arugula
Fagiolini, rock shrimp and turnip green – walnut pesto (22.)
Linguini, beef, tomato and bone marrow ragout
Spaetzle, rabbit, leeks and white beans
Plates
25.
Pan Seared NEFF Beef, Lenox spinach, Vidalia purée and EVOO crushed potatoes
Steamed Cobia, escarole and miso butter with oranges
Braised Beef Short Rib, chevre polenta, shiitakes
Roasted Scallops, carrot puree, pea shoots and shaved fennel