Dinner Menu

Wednesday, July 28th, 2010

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Small Plates

10.

Waygu Beef Meatballs, crispy risotto, roasted tomato emulsion, turnips

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

Seared Boston Mackerel, beef steak tomato, basil, charred corn and balsamic

Wild Sockeye Salmon Pate, toasts, caraway mustard

Sautéed Octopus, marrow roasted potatoes, sweet pepper and leek salad

Cucumber and Frye’s Mango Salad, spicy lime vinaigrette, rice noodles and herbs

Crispy Lamb Neck, roasted beets, sherry almond butter and young greens

Shiitake Goat Cheese Terrine, green beans, garlic panzanella

Chicken Liver and Almond Pate, seasonal garnish and toasts

Pasta

18.

Orecchiette, chanterelles, shallots and butter

Penne, beef and tomato ragout with Parmesan

Spaghetti, creamed basil and sunflower seed pesto

Blue cheese spaetzle, spicy pork sausage and kale

Poppy seed and cream cheese cavatelli, Jonah crab, sweet corn (22.)

Plates

25.

Roasted NEFF Beef or Waygu (30.), broccoli, farro and roasted carrot  “risotto”, red cippolini

Seared Diver Scallops, fingerlings, beets and salsa verde

“Confit” of Misty Knoll Chicken Breast, crispy skin, baby squashes, tomatoes, quinoa and lentil puree

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