Saturday, May 29th, 2010
Vegetables, Soups, Small Plates and Salads
Chilled Beet Soup, smoked mackerel mousse, horseradish gremolata and carrot
Sugar Snap Peas, wheatberries, quinoa, pea shoots, cucumbers and soy crème
Rhubarb and Vidalia Salad, Great Hill Blue and chopped lettuces with fine herbs
Overmeade Gardens Spinach Caesar, fried crumbs, shredded egg, Parmesan and marinated white anchovies
Foie Gras Torchon, warm yeast baba, apricot, shallot and honey jam (15.)
Crispy Lamb Neck, fennel salad, giant white beans, dill yogurt
Flash Seared Albacore Tuna, sauce ravigot, beet – celeriac slaw, prosciutto oil
Charcuterie Plate, North Plain Farm pork tongue confit, Bacon On The Side pork hock, and chicken liver – foie gras parfait, NEFF rillettes, toasts, mustard and cornichons (15.)
Toasts with olive oil 2.
Orecchiette, rock shrimp, kale, sun dried tomato and kalamata olive tapenade (22.)
Ricotta Gnocchi, arugula and arugula pesto
Linguini, bone marrow Bolognese
Spaetzle, mustard braised rabbit ragout
Pan Seared NEFF Beef, braised rib, pomme puree and Japanese turnips 25.
Steamed Cobia, white miso emulsion, crispy rice and escarole 24.
Sautéed Duck Breast, duck sausage, rapini, celery root puree and raisin balsamic 22.