Dinner Menu

Friday, July 9th, 2010

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Small Plates

10.

Chilled Crimini Mushroom Soup, pickled mushrooms and scallion miso vinaigrette

Overmeade Romaine and Red Leaf Lettuces, bacon vinaigrette, shaved turnips, Great Hill Blue

Chilled Blue Fish “Confit”, citrus salad, togarashi and Asian arugula

Seafood terrine, elderflower mostarda, quinoa and shaved radishes

Fried North Plain Farm Pig Tail, farmer Rich’s new potatoes

Lenox Squash Salad, olives, herbs and warm ricotta

Fluke Ceviche, almond romesco, shaved cabbage, warm tortillas and fresh corn nuts (12.)

Petite Jonah Crab and Cucumber Salad, jasmine rice, chilled spicy coconut broth, basil and mint (12.)

Chicken Liver and Hazelnut Pate, seasonal garnish, toasts

Sourdough Toast with olive oil 2.

Pasta

18.

Orrechiette, spicy Italian sausage, kale, roasted Vidalia’s, Romano cheese

Garganelle, braised chicken and chanterelles

Goat Cheese Cavatelli, garlic scape and sunflower seed pesto, capers and wilted greens

Penne with roasted tomato, Parmesan and EVOO (14.)

Plates

25.

Pan Seared Scallops, wheatberry, split pea and lentil salad, beets, spiced carrot yogurt

Roasted NEFF Beef, sugar snaps, zucchini, lemony onions and roasted marrow garlic butter

Sautéed Chicken Breast, roasted potatoes, bacon braised collard greens, shiitake puree