Dinner Menu

Thursday, June 17th, 2010

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Small Plates

10.

White Bean and Spring Garlic Soup with lemon and black olive croutons

Smoked Gouda and Potato Croquettes, turkey gravy

Overmeade Sugar Snaps, pickled strawberries, mint yogurt

Lenox Radishes and Frissee Salad, Great Hill Blue cheese dressing and bacon

Charcuterie Plate, mustard, toasts and cornichons

Warm Zehrs Mushrooms, Portobello confit, garlic scapes and sauce ravigot

Braised Beef Short Rib, miso emulsion, marinated Vidalia onions and sticky rice

Toasts with olive oil 2.

Pasta

18.

Orecchiette, spicy mackerel puttanesca

Garganelli, whey braised pork ragout

Swiss Chard and Ricotta Malfatti, prosciutto and brown butter

Braised chicken, penne and beet green and walnut pesto

Plates

25.

NEFF Pork Loin, almond romesco sauce, split peas and hominy

Roasted Chicken Breast, sweet pea (frozen) and quinoa “risotto” (22.)

Petite Prime Strip Steak, roasted potatoes, spinach and pickled ramps

Pan Seared Scallops, broccoli-green olive puree, local summer veggies