Dinner Menu

Wednesday, August 11th, 2010

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Small Plates

10.

Corn Soup, orange and shiso oils

Chilled Cantaloupe Gazpacho, giant limas and cucumber seeds

Fried Mozzarella, tomatoes, roasted tomatoes and parsley

Farm Girl Farm Heirloom Cucumber Salad, sweet corn dill dressing, wasabi tobiko, sunflower seeds and beets

Pulled Pork Tacos, bbq’d beans, coleslaw and fresh corn nuts

Overmeade Gardens Lettuces, Caesar dressing, croutons

Crispy Chicken Wing Confit and Rice Croquettes, sriracha aioli, pickles

Almond, Chicken liver and Foie Gras Pate, beet stem 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

Orecchiette, sautéed cherry tomatoes and Parmesan

Spaetzle, kale, garlic sausage and salsa verde

Plates

25.

Diver Scallops, charred eggplant puree, panisse, quinoa and black olive “couscous” with oranges

Olive Oil Poached Long Island Fluke, spicy summer squash caponata

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

NEFF Skirt Steak, Overmeade potato and onion ragout, smoky lentil stew, roasted garlic butter

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