Thursday, May 27th, 2010
Vegetables, Soups, Small Plates and Salads
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.
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
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.