Dinner Menu

Saturday, June 12th, 2010

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Vegetables, Soups, Small Plates and Salads

10.

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.

Pasta

18.

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.)

Plates

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.