Dinner Menu

Friday, June 11th, 2010

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Vegetables, Soups, Small Plates and Salads

10.

Strawberry and Spinach Salad, Parmesan crisps, balsamic and almond crumble

Beets, pickled greens, curried yogurt, celery root

Overmeade Sugar Snaps, fried carrots, thai flavors, mint, cilantro and coconut milk

Boston Mackerel Fritters, pickles, peppered sour cream

Charcuterie Plate, rillettes, garlic chicken liver pate, toasts and cornichons

Sashimi of Dayboat Fluke, rhubarb, oranges and radishes

Olive Oil Poached King Mackerel, salad “nicoise”, frissee, red wine vinaigrette

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

Goat cheese cavatelli, beet green and almond pesto and braised chicken

Penne, roasted tomato and Parmesan (14.)

Plates

Pan Seared Milk Fed Veal, Caesar dressing, escarole and sweet Japanese turnips 25.

Sautéed Line Caught Bluefish, lentils, leek and potato ragout, capers 24.

Roasted Chicken Breast, bacon braised collard greens, smoked Gouda polenta 22.

Petite Prime Strip Steak, creamed greens, red wine butter and roasted onions 25.