Dinner Menu

Sunday, March 14th, 2010

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Small Plates


Acorn Squash and Paprika Soup, popcorn

Chicken Nudel Soup, semolina dumplings

Miso and Roasted Garlic Braised Crimini Mushrooms, watercress

Roasted Beets, chickpeas, green olives, potatoes and salsa verde

Seared Veal Breast, cubanelle peppers, fennel, vanilla citrus salad

Duck Confit, cassoulet beans

Warm Winter Squash, blue cheese, roasted onion and balsamic

Pasta, Starches and Grains


Orecchiette, chopped clams, chicory, white wine with EVOO

Garganelli, beet green and walnut pesto with rosemary

Linguini, NEFF beef, tomato, Parmesan

Whey braised pork with porcini and trofie

Potato and cheddar spaetzle, bacon, scallions and rock shrimp (22.)

Toasted bread and olive oil    2.



Pan Roasted Chicken Breast Confit, quinoa and kale

Pan Seared Diver Scallops, hazelnut couscous, currant and orange piccata