Dinner Menu

Saturday, June 5th, 2010

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Vegetables, Soups, Small Plates and Salads

10.

Marinated Garlic Scapes, fennel, spicy tuna – caper vinaigrette, golden white fish roe

Roasted Beets, Vidalia onion, frissee and balsamic

Japanese Turnip Fritters, matzo crumbs, more turnips, roasted tomato fondue

Farm Lettuces, Caesar dressing and lentils

Chicken Liver and Garlic Pate, toasts and bourbon raisins

Spring Onion and Pea Shoot Soup, bacon, sugar snaps, pickled ramps and crumbled egg

Seared Boston Mackerel, local radishes, radish greens and sunflower seed “ butter”

American Wagyu Beef Tongue, local pork tongue, spinach, black pepper creme fraiche

Pan Seared Pork Tail Terrine, soy caramel and broccoli rabe

Toasts with olive oil 2.

Pasta

18.

Goat cheese Cavatelli, beef, black olive and sun dried tomato ragout

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

Potato Gnocchi, La Quercia Prosciutto and Lenox spinach

Spaetzle, rabbit, leeks and white beans

Plates

25.

Pan Seared Heritage Breed Pork Chop, stewed collards, crushed potatoes

Steamed Cobia, escarole and miso butter with oranges

Braised Beef Short Rib, goat cheese polenta, shiitakes

Roasted Scallops, carrot puree and split peas, curry emulsion