Dinner Menu

Sunday, August 8th, 2010

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Small Plates

10.

Blue Cheese Meatballs, roasted tomatoes and roasted shallot vinaigrette

Corn Soup, orange and shiso oil

Tomato Salad, marinated mozzarella, basil balsamic and olive oil

Crispy Chicken Wing Confit and Rice Croquettes, mango coulis

La Quercia Proscuitto and Overmeade Melon, shaved Parmesan, cassis vinegar

Smoked Bluefish Tacos, almond romesco, salsa and cabbage

Romaine Salad, Caesar dressing and garlic crumbs

Beet Salad, wasabi tobiko, pickled onions and creamy quinoa

Almond and Chicken Liver Pate, raisin chutney and toasts

Sourdough Toasts with olive oil (2.)

Pasta

18.

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

Dumplings, fresh tomatoes and pesto

Braised chicken, spaetzle, kale and wheat berries

Cream cheese Cavatelli, smoked trout, parsley, capers and shallots

Linguini, broccoli, ricotta salata and wilted lettuces

Plates

25.

Braised Buffalo (Bison) Shortribs, chevre white polenta, beets, mushrooms and smoky balsamic

Salumeria Biellese Garlic Sausage, summer cassoulet with creamed corn, spicy cherry tomato and squash salad

NEFF Pork Spare Ribs, baked beans, garlic green beans and onion beignets

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