Dinner Menu

Saturday, September 18th, 2010

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Small Plates

10.

Chickpea and Eggplant Soup, split pea toast, tahini and olives

Smoked King Mackerel Pate, radish salad, cucumbers, rye mustard

Delicata Squash Salad, bacon, blue cheese, roasted onions, lettuces

Tartare of NEFF Beef Strip Loin, pickled watermelon, white miso and fried rice (12.)

Crispy Lamb Neck, jasmine rice crust, bitter greens and apricot yogurt

Seared Diver Scallops, butternut squash, wheat berries and sage  (12.)

Marinated Red and Fried Green Tomato Tacos, almond romesco, cabbage slaw

Beet “Sundae”, raisins, toasted almonds, coco nibs, red wine gastrique and sour citrus “whip”

Sourdough Toasts with olive oil (2.)

Pasta

18.

Orecchiette, braised rabbit, arugula and goat cheese

Linguini, green olive, lamb and tomato ragout

Semolina dumplings, chicken, cabbage, rosemary and fried garlic broth

Spaetzle, melted onions, mushrooms and whole grain mustard

Penne, roasted tomato, Parmesan and EVOO (14.)

Plates

25.

Braised Westminster Pork Shank, tongue of fire (beans) cassoulet, Jerusalem artichokes

Sautéed Long Island Fluke, soft polenta, warm tomato salad, salsa verde

Seared NEFF Skirt Steak, Gilfeather turnip puree, kale, fried potatoes, roasted garlic

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