Dinner Menu

Sunday, July 18th, 2010

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Small Plates

10.

Chilled Bluefish Confit, orange consommé and charred green tomato chutney

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

Chicken Liver and Almond Pate, seasonal garnishes and toasts

Cold Overmeade Gardens Zucchini Soup, dill, mint, lemon and green olive zucchini relish

Split Pea Hummus, provolone flat bread, parsley oil

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

Seared 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 NEFF Beef and tomato ragout, Parmesan

Carrot and saffron risotto, collard greens, crumble Great Hill Blue

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

Plates

25.

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

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

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