Dinner Menu

Thursday, August 5th, 2010

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Small Plates

10.

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

Sockeye Salmon Gravlax, sunny side up duck egg, wasabi roe and sour cream dip

Almond and Chicken Liver Pate, red wine raisin and onion chutney and sourdough toasts

Chilled Heirloom Lemon Cucumber Soup, goat cheese and tomato fondue

Tomato Salad, marinated mozzarella, basil balsamic and olive oil

Crispy Duck and Rice Croquettes, sriracha aioli, duck sauce

Romaine Salad, sweet corn, giant lima beans, roasted onions, fried hominy, blue cheese vinaigrette

Beet Salad, ricotta salata, lemon, fingerling potatoes and rosemary with walnuts

Sourdough Toasts with olive oil (2.)

Pasta

18.

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

Dumplings, fresh tomatoes and pesto

Penne, beef and tomato ragout

Plates

25.

Pan Seared NEFF Beef, Winthrop Estate shiso butter, smoked soy

and balsamic braised portobella and crimini mushrooms, roasted cabbage, sticky rice

Roasted Diver Scallops, cherry tomatoes, lentils, creamed corn

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

flat beans, mashed potatoes, shallot and caper vinaigrette

Pan Seared Misty Knoll Chicken Breast, chorizo,

Chickpeas, quinoa, farro and Frye’s mango coulis

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