Dinner Menu

Thursday, July 15th, 2010

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Small Plates

10.

Young Lettuces, grated beets, raisins, toasted almonds, wheat berries and sherry vinaigrette

Cold Overmeade Gardens Cucumber Soup, yogurt, green olives and zucchini

Seared Scallop, Beef Tartar “Slider”, truffled potato salad, bacon ketchup (12.)

Chicken Liver and Hazelnut Pate, seasonal garnish, toasts

Roasted Tomato, Parmesan and Ricotta Tart, marinated octopus and black olives

Warm Farm Girl Farm Vegetable Salad, La Quercia prosciutto and Rawson Brook chevre

Shredded Pork Tacos, almond romesco, collard greens and hominy

Spicy Petite Jonah Crab Salad, cilantro, lime juice, last seasons hot sauce, and crispy rice (12.)

Sourdough Toast with olive oil 2.

Pasta

18.

Dijon spaetzle, chanterelles, bacon and Parmesan

Spaghetti, anchovy cream, kale and toasted crumbs

Penne with roasted tomato, Parmesan and EVOO

Plates

25.

Free Range Duck Breast (skinless), beech mushrooms, Swiss chard, udon and miso scallion emulsion

Roasted Vermont Quail, summer squash, Rich’s potatoes and salsa verde

Sautéed NEFF Beef, carrot risotto, marinated beets and roasted shallot bone marrow jus

Seared Georgia Bank Flounder, vegetable “gratin”, sunflower seed and basil pesto vinaigrette