7/25/2019 Quaintrelle Opening Day Menu 6.29.16

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Fried young squash and blossoms, honey, fiore sardo

Chicken livers, cherries, bacon and arugula on toast

Sardines, spelt crackers, pickled fennel, celery

Raw beef, broccoli, peanuts and wasabi

Magret duck ham with pickles

Vegetables and Salad

Cauliflower, spicy mustard greens, anchovy, beets, croutons

Sugar snaps, frikeh, pickled mushrooms, hazelnuts

Little Gem lettuces, carrot crme, everything crumbs

Cucumbers, purslane, squid, jalapeo, pistachios

Green beans, sweet onions, almonds, nasturtium

Sheep cheese dumplings, cherry tomatoes, zucchini, basil

Meat and ish

Pork confit, hakurei turnips, cherry, mustard

Fried chicken breast, radishes, goat crme, green strawberries

Halibut fillet, braised artichoke and baby fennel, chanterelles

Flatiron steak, green garlic marrow bread, pickled ramps

Sides

Pink rose fingerling potatoes, savory, lemon

Sugarloaf chicories, smoked honey, sea salt

Romano beans, garlic, tomato

inish

Katz olive oil cake, tayberries, lemon curd

Aricha Station coffee pudding, vanilla cream, blueberries

Selection of cheeses

Chef de Cuisine Bill Wallender Sous Chef: Eli Iturrieta