Dinner Menu

Friday, July 16th, 2010

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Small Plates

10.

Chilled Bluefish Confit, shaved fennel, orange nage  and charred green tomato chutney

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

Fried Chicken Livers, bacon ketchup, trufffled potato salad, kraut and hazelnut pate toast

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

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

Shredded Pork Tacos, almond romesco, collard greens and hominy

Young Pecorino (Cacio De Roma, sheep’s milk), esplette gelee and toasts

Matty’s Roasted Beets, Laura’s roasted carrots, black pepper crème friache, lentils, dill and walnuts

Sourdough Toast with olive oil 2.

Pasta

18.

Dijon spaetzle, chanterelles, La Quercia prosciutto cream

Penne with roasted tomato, Parmesan and EVOO

Saffron and Jonah crab risotto, sun dried tomato and patty pans (22.)

Strozapretti, white beans, shredded waygu beef, bone marrow roasted garlic and lemon

Plates

25.

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

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

Roasted Diver Scallops, split pea hummus, Rich’s potatoes, parsley oil