Dinner Menu
Wednesday, January 27th, 2016
Smaller Plates
12.
Chorizo and Beef Chili
cheddar and scallion, Fritos
Mousse of Trout
horseradish, cucumber, black pepper and toasts
Fried Brussels Sprouts and Peanut Butter Soup
kimchi peanut butter, bacon, more peanuts
Winter Squash and Orange Salad
shallot, carrot, feta, pumpkin seeds
Braised Cabbage and Sausage Stew
paprika, mustard and poached egg toast
Croquettes of Rice and Chicken Wing
classic Buffalo sauce, blue cheese
Generic Romaine
goat cheese and black olive dressing, croutons
Cheesy Beef and Potato Tacos
almond romesco, slaw, bodega jalapeno
Pilgrim Fries
store bought fries, cranberry ketchup, turkey gravy
Tuna Fritters
Russian dressing, watermelon radish
Butternut Squash and Taleggio Soup
spiced plums, crushed walnuts, walnut oil
Chicken Curry “Divan”
broccoli, couscous
semolina toasts (3.)
Larger Plates
25.
Red Wine Braised Short Rib of Painted Hills Beef
matzo balls, celery root, melted Brussels sprouts, parsley and pickled green beans
Crepinette of Veal, Pheasant and Black Truffle
cherry, sherry and mustard jus, pomme puree, carrots
Sautéed Idaho Trout
pickled beets, horseradish, petite borscht, pomegranate
Pan Roasted Pork Chop
apple sauce, red wine and currant braised cabbage, kohlrabi
Pasta
15./22.
Orecchiette, button mushroom crema, Madeira, fried onions, peas
Spaetzle, pork confit, sauerkraut, mustard and rye
Semolina Dumplings, spicy Italian sausage and peppers, crumbs
Linguini, beef and veal Bolognese, pecorino
O’somlo’s pepperoni hoagie, marinara, cheese, tapenade dressed lettuces
Sweet
10.
Coconut Rice Pudding
oranges, crushed fortune cookies, toasted coconut, cherry
Brown Sugar-Bacon Granola Bread Pudding
walnuts, almonds, whipped cream, banana and cinnamon stick anglaise