Dinner Menu

Saturday, July 31st, 2010

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Small Plates

10.

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

Seared Boston Mackerel, stewed corn and split pea hummus

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

Crispy Lamb Neck, chickpeas, oranges, parsley and saffron

Green Bean Salad, fried garlic crumbs, braised leeks, potatoes and ricotta

Chilled Broccoli and Almond Soup, green olives, sweet roasted peppers

Tomato Salad, marinated mozzarella, basil balsamic and olive oil

Crispy Shrimp, Eel and Rice Croquettes, sriracha aioli

Exotic Organic Mushrooms, smoked soy butter, duck egg and roasted cabbage

Sourdough Toasts with olive oil (2.)

Pasta

18.

Penne, beef and tomato ragout with Parmesan

Spaghetti, creamed basil and sunflower seed pesto

Orecchiette, chicken, shiitakes and goat cheese

Dijon spaetzle, braised rabbit and kale

Plates

25.

Pan Seared NEFF Beef, Rich’s garlicky flat beans, blue cheese, roasted beets and spaetzle

“Confit” of Misty Knoll Chicken Breast, quinoa and smoky tomatoes, squashes, shallot vinaigrette

Roasted Diver Scallops, Cherry tomatoes, fried polenta with parsley and capers

Shellfish Stew, giant white limas, sweet corn and farro “risotto”, giant white corn

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