Dinner Menu

Wednesday, June 9th, 2010

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Vegetables, Soups, Small Plates and Salads

10.

Beets, almond pesto, pickled greens, warm goat cheese

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

Spicy Prime Beef Tartar, thai flavors, cucumbers and peanuts

Boston Mackerel Fritters, pickles and crème fraiche

Strawberry and Spinach salad, balsamic vinaigrette, almond crisp crumbles

Tempura of Japanese Turnip, marinated shrooms, shrimp dip

Pan Seared Pork Tail Terrine, soy caramel and radishes

Pork and Wagyu Tongue Rillettes, Dijon and toasts

Split Pea Soup, bacon and mint pistou

Toasts with olive oil 2.

Pasta

18.

Linguini, bone marrow Bolognese

Orecchiette, Markristo broccoli rabe, veal pancetta and garlic scapes

Blue cheese cavatelli, arugula almond pesto and braised chicken

Penne, roasted tomato and parmesan (14.)

Plates

25.

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

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

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

Open Faced Meatloaf Sandwich, creamed kale and roasted Vidalia onions (14.)