Dinner Menu

Sunday, August 29th, 2010

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Small Plates

10.

Beet “Sunday”, almonds, raisins, coco nibs, lemon thyme whip and shallot gastrique

Roasted Sweet Breads, prosciutto, pickled watermelon, heirloom tomato and shiso (12.)

Crispy Rice and Chicken Wing Confit Croquettes, hoisin, cabbage

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

Farm Girl Farm Tomatoes, bacon, lettuces and aioli

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

Steamed Mussels, spicy Thai coconut broth

Split Pea Hummus, roasted peppers, tahini yogurt

Sourdough Toasts with olive oil (2.) Mixed Greens with vinaigrette (8.)

Pasta

18.

Duck confit, mustard and crimini mushrooms with spaetzle

Linguini with bone marrow and tomato

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

Orecchiette, lamb, green olive and sweet pepper ragout

Crispy eggplant “lasagna”, Provolone, tomato and Swiss chard

Plates

25.

Olive Oil Poached Wild King Salmon, beet, leek and orange risotto, dill cream, ugly cucumber salad

Pan Seared NEFF Skirt Steak, kale, fingerling potatoes, melted onions, whipped blue cheese and lentil puree

Roasted Misty Knoll Chicken Breast, warm cherry tomato and diver scallop salad, roasted tomato fondue, balsamic reduction and basil

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