Dinner Menu

Friday, September 17th, 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, green beans, wheat berries and apricot yogurt

Seared Diver Scallops, Gilfeather turnip puree, lentils and red wine (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, bone marrow Bolognese

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

Spaetzle, melted onions, mushrooms, duck confit and whole grain mustard

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

Plates

25.

Braised Westminster Pork Shank, tongue of fire cassoulet, roasted kale, Jerusalem artichokes

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

Seared Normandy Duck Breast, butternut squash and farro, baby bitter greens, orange, parsley, sage, rosemary and thyme

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