Spring 2010 Menu



Cheese

3/17   5/25   7/29

Tome Jacquin  goat, France

Quadrello di Bufala  buffalo, Italy

Tarentaise  cow, Vermont

Queso Zamorano sheep, Spain

Gubbeen  cow, Ireland

Beemster Gouda cow, Netherlands

Blu del Moncenisio  cow, Italy

Saint Agur  cow, France


Crostini


Cauliflower & Gruyere  6

Roasted Eggplant, Piquillo Pepper & Saba  6

Chickpeas, Morcilla & Apricots  7

Chicken Liver Mousse & Sweet Onions  7

Sobresada & Quail Egg  7

Poached Shrimp & Chermoula  8

Marinated Spanish Olives     5
 Chili, Citrus Zest, Laurel  

Homemade Potato Chips     3
Smoked Paprika, Sea Salt


Charcuterie

3/17   5/25

Jamon Serrano,  Fermin

Culatello,  La Quercia  

Speck,  Senfter   

Finocchiona,  Biellese

Salame Toscano,  FraMani

Chorizo Cantimpalo,  Despaña



East Coast Oysters  
moscatel and pink pepercon mignonette  17

Beet Salad
market lettuces, goat cheese, toasted almondsm grenache vinaigrette  12

Pizzetta alle Vongole
manila clams, speck, spring garlic  15

Sauteed Pea Shoots   
golden raisins, toasted pine nuts  10

Organic Veal Meatballs
tomato, fresh ricotta, roasted garlic  15

Pork Montaditos
Fudge Farms pork belly sliders, pickled radish, garlic dijonaise  10

Mushroom Fricasse
seasonal mushrooms, duck egg, shoestring potato fries  16

Spring Vegetable Risotto
English peas, ramps, sugar snap peas, hen-of-the-woods mushrooms  16

Slow Cooked Scottish Salmon  
baby turnips, carrots, mustard greens, whole grain mustard sauce  20

Fiedos Negros
short noodles, braised cuttlefish, squid ink, garlic aioli  17

Sliced Hanger Steak
grilled spring onions, ramps, asparagus, romesco  23


We use local, natural and organic foods whenever possible



Home Made Sweets  

Pan Chocolate    5
Saffron Panna Cotta 6
Ricotta Cheesecake  7
Belgian Chocolate Mousse 8


Café/Beverages

Espresso    4
Cappuccino/Latte    6
Assorted Organic Teas    5
Guss Meyer Lemon, Ginger Ale & Cola    4
Saratoga Springs Sparkling    7