Dinner Menu

Friday, September 10th, 2010

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Small Plates

10.

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

Chicken Wing and Rice “Croquettes”, srirachia aioli and carrot slaw

Crispy North Plain Farm Pig Foot, pickled heart, sweet peppers and tomatillo

Roasted Tomato Soup, black olive and Parmesan “pesto”, petite grilled cheese

Chicken Liver Pate, pork rillettes, fig jam, chutney, cornichons and toasts

Tomatoes; fried green, oven roasted reds, raw cherry, blue cheese and bacon

Melon Salad, feta, cucumber and poppy seed vinaigrette

Fluke Sashimi, hot peppers, lime and buttercup squash

Sourdough Toasts with olive oil (2.)

Mixed Greens with vinaigrette (8.)

Pasta

18.

Whey braised pork ragout, mushrooms and garganelli

Linguini with beef and bone marrow Bolognese

Orecchiette, roasted tomato, pancetta and Parmesan

Goat cheese dumplings, caramelized sunchokes, melted onions and brown butter

Plates

25.

Braised NEFF Beef Rib, Gilfeather turnips, lentils, braised Swiss chard, Swiss chard pesto

Seared Bluefish, potatoes, bacon braised collards and porcini puree

Pan Roasted Fluke, butternut squash and farro “risotto”, delicata rings, orange gremolata

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