Dinner Menu

Wednesday, July 14th, 2010

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Small Plates

10.

Young Lettuces, shaved radishes, raisins, toasted almond vinaigrette

Spicy Diver Scallop Ceviche, last season’s pickled hot sauce, cilantro and popcorn

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

Seared and Sliced American Waygu Beef, shiitake terrine, pickled mushrooms, crispy rice

Chicken Liver and Hazelnut Pate, seasonal garnish, toasts

Marinated Octopus, farmer Rich’s potato, black olives , oranges and frisee

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

Shredded Pork Tacos, almond romesco, collard greens and hominy

Sourdough Toast with olive oil 2.

Pasta

18.

Dijon spaetzle, chanterelles, bacon and Parmesan

Spaghetti, anchovy cream, kale and toasted crumbs

Strozapretti, sunflower seed and basil pesto, Jonah crab (22.)

Penne with roasted tomato, Parmesan and EVOO

Plates

25.

Free Range Duck Breast, wheat berry, split pea and lentil salad, beets and walnuts, beet reduction

Roasted Vermont Quail, roasted summer squash, bacon braised potatoes and salsa verde

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