Saturday, June 12th, 2010
Vegetables, Soups, Small Plates and Salads
Warm Frissee, leeks, rock shrimp and farm eggs
Marinated Beets, roasted scapes, Vidalia onions and rhubarb puree
Spinach and Strawberry Salad, Parmesan and almond crisp crumbles
Fried Overmeade Sugar Snaps, white polenta, fresh ricotta and green olives
Duo of Mackerel, Boston fritters and olive oil poached king mackerel, peppered sour cream
Charcuterie Plate, rillettes, garlic chicken liver pate, toasts and cornichons
White Bean and Spring Garlic Soup, black olive croutons
Curried Seafood Sausage, oranges, wilted spinach, spiced yogurt
Sautéed Calf’s Liver, split peas, bacon and scallion butter
Toasts with olive oil 2.
Linguini, bone marrow Bolognese
Orecchiette, Markristo broccoli rabe, prosciutto and garlic scapes
Goat cheese cavatelli, beet green and almond pesto with chicken confit
Penne, roasted tomato and Parmesan (14.)
Pan Seared Milk Fed Veal, radishes, escarole and Caesar dressing 25.
Roasted Chicken Breast, bacon braised greens, warm potatoes 22.
Petite Prime Strip Steak, roasted onion ragout, creamed lentils and red wine butter 25.
Sautéed Day Boat Fluke, miso emulsion, mirin and soba carrot salad 25.