Dinner Menu

Thursday, May 27th, 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 wheat berries

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

Pan Seared Foie Gras, warm yeast baba, apricot, shallot and honey jam (15.)

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

Albacore Tuna “saltimbocca”, celery root slaw, prosciutto, tomato fondue (15.)

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, arugula, arugula pesto, mushrooms and leeks

Linguini, bone marrow Bolognese

Spaetzle, duck sausage, kale and a poached egg

Plates

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

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

Roasted Lamb Loin, braised escarole, green olives and goat cheese polenta 26.