Dinner Menu

Friday, August 27th, 2010

share this:

Small Plates

10.

White Bean and Tomato Soup, roasted tomato and Parmesan

Lamb Neck Tacos, tomatillos, ancho pepper cabbage

Farm Girl Farm Tomatoes, bacon, lettuces, garlic toasts and aioli

Rabbit Rillettes, elderflower mostarda, pickles

Crispy Rice and Chicken Wing Confit Croquettes, sriracha hot sauce, whipped blue cheese, carrots

Jonah Crab and Green Bean Salad, cantaloupe, dill, chives and sunflower seeds (12.)

Trout, Fluke and Potato Fritters, caper, parsley and smoky eggplant puree

Mixed Greens with vinaigrette (8.)

Sourdough Toasts with olive oil (2.)

Pasta

18.

Duck confit, mustard and crimini mushrooms with spaetzle

Garganelli, rock shrimp, milk poached garlic puree and sun dried tomato (24.)

Orecchiette, lamb, green olive and sweet pepper ragout

Crispy eggplant “Lasagna”, Parmesan, Swiss chard, basil and black olive pesto

Plates

25.

Olive Oil Poached Wild King Salmon, roasted beet risotto, dill cream and orange salad

Pan Seared NEFF Skirt Steak, lentils, melted onions, fingerling potatoes, kale and a roasted garlic bone marrow jus

Roasted Scallops, cucumbers, pickled watermelon, split pea puree and shiso yogurt

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