Slideshow: Feast: Tasting Menus for Group Dining in the East Village

"Lambsagna"
Sheets of pasta wrapped around braised lamb shank, goat cheese, and preserved lemon.
Lamb Carpaccio
Lamb Carpaccio
A thin slice of loin wrapped around matchstick cuts of honeycrisp apple, with almonds and cognac mustard.
"Shepherd's Pie"
Lamb belly, sweet potato purée, and pesto in a shortcrust.
Roasted Red Pepper Salad
Roasted Red Pepper Salad
A salad of roasted red peppers, Banyuls vinaigrette, and soubise is one of the less memorable dishes.
Herb-Crusted Lamb Rib
Herb-Crusted Lamb Rib
The curiously constructed lamb rib with blueberry port reduction and vanilla-poached cherry tomatoes.
Fricasse of Winter Vegetables
Fricasse of Winter Vegetables
Brussels sprouts, mushroom caps, butternut squash, and pearl onions.
Nantucket Bay Scallops
Nantucket Bay Scallops
Fried golden with a saffron chipotle mayonnaise for dipping.
Beet Ravioli
Beet Ravioli
Thinly sliced triangles of beet, stuffed with goat cheese and citrus.
Scallop Slider
Scallop Slider
On a lightly grilled bun with celery relish and pickled mustard seeds.
Seared Sea Scallop
Seared Sea Scallop
The scallop is seared golden and served with a braised cube of pork belly. Both are complimented by the rhubarb ketchup and ramp slaw.
Celery Root Three Ways
Celery Root Three Ways
Chips of celery root are smeared with a celery root purée and littered with tender roasted celery root and celery leaves. This one's for the celery lovers.
Vanilla Yogurt Panna Cotta
Vanilla Yogurt Panna Cotta
A lightly sweetened yogurt panna cotta with mango and ginger shortbread.
Fennel Orange Soda
Fennel Orange Soda
A housemade soda that's heavy on the fennel seed and lightly sweetened by orange juice.