Dinner Menu

Friday, July 23rd, 2010

share this:

Small Plates

10.

Pan Seared Waygu Mini Burger (very rare), salsa verde, spicy onions and yeast babas (12.)

Hummus Trio; white bean and anchovy, split pea and lemon, lentil and garlic, olives and toasts

Fried Green Tomatoes, Caesar, lettuces, bacon and roasted onion

Overmeade Green Beans, almond sherry butter, roasted beets, fried garlic

Pickled Trout, smoked Turkish pepper, wheat berry – cucumber salad, chilled zucchini bisque

Local Broccoli and Pecorino Soup, lacinato kale, prosciutto oil, croutons

Almond and Misty Knoll Chicken Liver Pate, sourdough toasts, currant mignonette

Lettuces with sherry vinaigrette (8.)

Pasta

18.

Dijon Spaetzle, chanterelles, shallots and butter

Strozapretti, beef and tomato ragout

with Parmesan

Spaghetti, creamed basil pesto, greens

Jonah crab and roasted carrot risotto (22.)

Plates

25.

Diver Scallops, quinoa, julienned summer squashes, smoky green tomato “salsa”

Roasted NEFF Skirt Steak, veggies, marrow fried red potatoes, parsley vinaigrette

Steamed Sockeye Salmon, roasted beets, scarlet turnips, walnut ricotta with orange

Pan Seared Moulard Duck Breast, cabbage, bacon and Yukon gold potato hash, elder flower mostarda

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness