Dinner Menu

Saturday, July 17th, 2010

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Small Plates

10.

Chilled Bluefish Confit, fennel, orange consommé and charred green tomato chutney

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

Chicken Liver and Hazelnut Pate, duck sausage, seasonal garnishes and toasts

Cold Overmeade Gardens Cucumber Soup, yogurt, green olive zucchini relish

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

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

NEFF Steak Tartar, miso scallion emulsion, soy roasted beech mushrooms and crispy rice

Matty’s Roasted Beets, frisee, black pepper crème fraiche, 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

Scallop, mussel and saffron risotto, sun dried tomato and Jonah crab vinaigrette (22.)

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

Plates

25.

Roasted Free Range Duck Breast, mashed potatoes, braised Swiss chard, cassis and currant mignonette

Sautéed Lemon Sole, summer squashes “fries”, cucumber salad, sunflower seed and basil pesto

Seared Heritage Breed Pork Loin, roasted young cabbage, green tomatoes and caraway jus