Dinner Menu

Tuesday, August 10th, 2010

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Small Plates

10.

Corn Soup, orange and shiso oils

Canteloupe Salad, roasted beets, prosciutto oil, currant vinegar and parmesan

Fried Mozzarella, tomatoes, roasted tomatoes and parsley

Braised Pork Spare Rib Tacos, almond romesco, BBQ’d beans and cabbage

Romaine Salad, Caesar dressing, sliced heirloom tomatoes

Cucumber Salad, wasabi tobiko, farro, pickles and sour cream

Almond and Foie Gras Pate, raisin chutney and toasts

Beef and Duck Meatballs, marinated provolone, olives and braised lettuces

Sourdough Toasts with olive oil (2.)

Pasta

18.

Linguini, sweet pepper stew, olive oil and ricotta salata

Garganelli, cheddar “mac and cheese”, leeks and corn

Orecchiette, sautéed cherry tomatoes and Parmesan

Spaetzle, kale, garlic sausage, green beans and salsa verde

Plates

25.

Roasted Diver Scallops, Gazpacho salad, giant lima beans and quinoa

Olive Oil Poached Long Island Fluke, spicy summer squash caponata

Pan Seared Misty Knoll Chicken Breast, corn risotto, rock shrimp vinaigrette, curry

Braised Buffalo Shortrib, Overmeade potato and onion ragout, smoky lentil stew

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