Dinner Menu

Tuesday, June 1st, 2010

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Vegetables, Soups, Small Plates and Salads

10.

Roasted Beets, pickled rhubarb, wheat berries, quinoa, beet jus and horseradish crème fraiche

Chicken Liver Foie Gras Parfait, bourbon soaked biodynamic raisins, candied lemon and toasts

Overmeade Gardens Frisee Caesar, Japanese turnips, poached egg and Parmesan

Seared Foie Gras, warm yeast baba, Vidalia and champagne honey glaze (15.)

Hepworth Farm Lettuces, mustard vinaigrette and Great Hill Blue with hazelnuts

Spinach Soup, smoked duck breast and duck sausage

Seared Boston Mackerel, spring onions, crumbs and pickled ramps

Fried Meatballs, matzo crust and dill yogurt

Toasts with olive oil 2.

Pasta

18.

Fagiolini, milk braised veal and arugula

Garganelli, rock shrimp and turnip green – walnut pesto (22.)

Linguini, beef, tomato and bone marrow ragout

Ricotta Gnocchi, roasted tomato, Parmesan and olive oil

Plates

25.

Pan Seared NEFF Beef, La Quercia prosciutto potato salad, Vidalia puree and scallion butter

Pan Seared Local Lamb escarole, rapini, chickpeas and white anchovies

Braised Beef Short Rib, Asian bbq, sugar snaps, pea shoots and cucumbers

Roasted Scallops, carrot puree, roasted fennel and leeks vinaigrette