Dinner Menu

Wednesday, May 26th, 2010

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Vegetables, Soups, Small Plates and Salads

10.

Chilled Carrot Marmalade Soup, oranges, sherry-marinated chickpeas, smoked mackerel and pea shoots

Sugar Snap Peas, tart yogurt, mint, dill and cucumber

Spring Onion Salad, marinated Vidalia, spring onions, feta, rhubarb and wheatberries

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

Pan Seared Foie Gras, sourdough toast, apricot, shallot and honey jam (15.)

Crispy Lamb Neck, potatoes, roasted beets and spiced olive tahini

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

Toasts with olive oil 2.

Pasta

18.

Veal Ragout, garganelli and Parmesan

Ricotta Gnocchi, spinach and mushrooms

Penne, roasted tomato and EVOO (14.)

Linguini, bone marrow Bolognese

Spaetzle, duck sausage, kale  and a poached egg

Plates

Pan Seared NEFF Beef, Japanese turnips, turnip greens, miso butter 22.

Roasted Lamb Loin, arugula, celery root polenta and salsa verde 26.

Sautéed Diver Scallops, lychee broth, crispy rice and fennel 25./12.