Dinner Menu

Thursday, June 10th, 2010

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Vegetables, Soups, Small Plates and Salads

10.

Beets, pickled greens, quark and toasted walnuts

Overmeade Sugar Snaps, curried yogurt, fried spring onions and carrots

Spicy Prime Beef Tartar, thai flavors, cucumbers and peanuts

Boston Mackerel Fritters, pickles and peppered sour cream

Strawberry and Spinach salad, balsamic vinaigrette, almond crisp crumbles

Crispy Japanese Turnip, marinated shrooms, shrimp dip

Sashimi of Dayboat Fluke, rhubarb, lemon and radishes

Pork and Wagyu Beef Tongue Pate, Dijon and toasts

Split Pea Soup, bacon, mint pistou

Toasts with olive oil 2.

Pasta

18.

Linguini, bone marrow Bolognese

Orecchiette, Markristo broccoli rabe, prosciutto and garlic scapes

Blue cheese cavatelli, arugula almond pesto and braised chicken

Penne, roasted tomato and parmesan (14.)

Plates

Pan Seared Heritage Breed Pork Chop, stewed collards, bacon, potato salad 25.

Braised King Mackerel, warm lentils, frissee salad “Nicoise” 24.

Roasted Chicken Breast, escarole, smoked Gouda polenta and green olives 22.

Sautéed Meatloaf, creamed kale and roasted Vidalia onions    14.