Dinner Menu

Sunday, June 6th, 2010

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Vegetables, Soups, Small Plates and Salads

10.

Sautéed Garlic Scapes, goat cheese polenta, green olives

Roasted Beets, shaved fennel, black pepper crème fraiche and golden white fish roe

Warm Overmeade Garden Frissee, poached egg, Caesar dressing and lentils

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

Fried Pickled Boston Mackerel, local radishes, John’s mom’s herbs, more pickles, ravigot

Pan Seared Pork Tail Terrine, soy caramel and broccoli rabe

Peanut Butter and Foie Gras “Truffles”, bourbon soaked raisins and buttery croutons

Pork and Wagyu Tongue Rillettes, Dijon and toasts

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

Penne, roasted tomato and parmesan (14.)

Plates

25.

Pan Seared Heritage Breed Pork Chop, stewed collards, bacon, fried turnips

Roasted NEFF Beef, braised beef short rib, potatoes, shiitakes, Vidalia puree

Roasted Scallops, carrot and split peas, John’s mom’s bok choy, curry