Dinner Menu

Tuesday, June 8th, 2010

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Vegetables, Soups, Small Plates and Salads

10.

Beets, almond pesto, pickled greens, quark and La Quercia prosciutto

Overmeade Sugar Snaps, lettuces, Caesar dressing, Parmesan crisps, deviled egg

Sashimi of Seared King Mackerel, pickled Boston mackerel, more pickles and crème fraiche

Strawberry and Spinach salad, balsamic vinaigrette, almond crisp crumbles

Golden Fish Roe, “spaetzle and eggs,” Vidalia puree

Pan Seared Pork Tail Terrine, soy caramel and radishes

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

Pork and Wagyu Tongue Rillettes, Dijon and toasts

Split Pea Soup, bacon and mint pistou

Toasts with olive oil 2.

Pasta

18.

Orecchiette, beef, black olive and sun dried tomato ragout

Potato Gnocchi, spinach and  veal pancetta

Mustard dumplings, rabbit, leeks and white beans

Penne, roasted tomato and parmesan (14.)

Plates

25.

Pan Seared Heritage Breed Pork Chop, stewed collards, bacon, shiitake mushrooms

Braised Cobia, lentils, frissee, red wine garlic vinaigrette and saffron potatoes

Roasted Chicken Breast, roasted garlic scapes, smoked Gouda polenta and green olives (22.)