Dinner Menu

Tuesday, May 25th, 2010

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Vegetables, Soups, Small Plates and Salads

10.

Green Garlic, Taft Asparagus and Bread Soup, EVOO, almonds and chevre

Sautéed Diver Scallops, lychee vinaigrette and radishes (12./25.)

Overmeade Gardens Salad, frissee, endive, spinach, radishes, mustard vinaigrette and pickled turnips

Crispy Lamb Neck, wheat berries, roasted beets and spiced olive tahini

Charcuterie Plate, North Plain Farm tail, NEFF pork rillettes and chicken liver pate with bourbon, toasts, mustard and cornichons

Fried Calamari, matzo meal and dill tart yogurt

Toasts with olive oil 2.

Pasta

18.

Veal Ragout, garganelli and Parmesan

Ricotta Gnocchi, spinach, shiitake mushrooms with sage

Penne, roasted tomato and EVOO (14.)

Linguini and meatballs, bone marrow

Plates

Fried Soft Shell Crab Sandwich, sauce ravigot, cucumbers 12./18.

Seared Chicken Breast, Japanese turnips, their greens, sticky rice, miso butter 22.

Roasted Lamb Loin, arugula, white polenta and salsa verde 26.

Steamed Bluefish, sourdough crust, kale, bacon and a poached egg 24.