Dinner Menu

Thursday, September 2nd, 2010

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Small Plates

10.

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

Tasting of Wild Salmon Pates; smoked belly rillette, gravlox rillette and peppered mousse, cucumber, dill and watermelon salad (12.)

Overmeade Gardens Tomatoes, bacon vinaigrette, lettuces and aioli

Split Pea Hummus, sundried tomatoes, olives and toasts

Buttercup and Sweet Pepper Soup, parsley cream and lemony sunflower seeds

Pan Roasted Boston Mackerel Tacos, tomatillo salsa, cabbage and quinoa

Delicata Squash, Serrano crisps, manchego, roasted onion and sherry vinaigrette

Farm Girl Farm Lettuces, blue cheese, walnuts, portobello and balsamic

Sourdough Toasts with olive oil (2.) Mixed Greens with vinaigrette (8.)

Pasta

18.

Crispy pork and eggplant “lasagna”, ricotta, smoky eggplant puree

Linguini with bone marrow and tomato

Garganelli, mushrooms and goat cheese

Herb dumplings, garlic, chicken and rock shrimp soup, celery and carrot (22.)

Rabbit confit, spaetzle, melted onions and mustard

Plates

25.

Monk Fish “Confit”, farro, Gilfeather turnip puree, leeks and potatoes, bacon red wine jus

Seared Bluefish, creamed lentils, corn and kale with acorn squash chutney

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