Dinner Menu

Wednesday, August 4th, 2010

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Small Plates

10.

Green Beans, Caesar dressing, fried garlic crumbs, red Nordland potatoes and Parmesan

Boston Mackerel and Cream Cheese Fritters, leeks vinaigrette and wheat berries

Sockeye Salmon Gravlax, beets, oranges, fingerling potatoes and caraway mustard

Cucumber and Frye’s Mango Salad, spicy lime vinaigrette, rice noodles and herbs

Clam and Corn Chowder, sweet spicy pepper oil

Tomato Salad, marinated mozzarella, basil balsamic and olive oil

Crispy Duck and Rice Croquettes, sriracha aioli, duck sauce

Beet Salad, ricotta salata, lemon, honeycomb and rosemary with walnuts

Sourdough Toasts with olive oil (2.)

Pasta

18.

Orecchiette, broccoli, almonds and olives

Dumplings, fresh tomatoes and pesto

Penne, spicy pork sausage and roasted kale with blue cheese

Plates

25.

Pan Seared NEFF Beef, Winthrop Estate shiso butter, roasted cabbage, fried duck egg,

smoked soy and balsamic braised portobella and crimini mushrooms

Roasted Diver Scallops, cherry tomatoes, lentil and green tomato stew, creamed corn and hominy

Brown Butter Poached Rainbow Trout, almonds, fried garlic green and flat beans,

mashed potatoes, roasted shallot and caper vinaigrette

Pan Seared Misty Knoll Chicken Breast, chorizo, chickpeas, quinoa, grains,

organic carrot puree and sherry jus

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