Dinner Menu

Wednesday, June 1st, 2011

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Small Plates

10.

Woven Roots Lettuces, red wine vinaigrette, croutons and radish

Berry Patch Arugula, giant white limas, salsa verde

Confit and Pickle of Beef Tongue, horseradish, potato and egg salad

Pork Belly Tacos, refried beans, jalapeno, slaw and almond romseco

Split Pea Hummus, black olive tapenade and toasts

Seafood Fritters, more seafood, Dragonetti herbs, marinated asparagus

Portobello Confit, braised walnuts, quinoa, roasted onions, steak vinaigrette

Overmeade Gardens Chilled Asparagus Soup, citrus, sumac and Winthrop mints

Rice and Chicken Croquettes, blue cheese, hot sauce

Chicken Liver Pate, seasonal garnishes, toasts

Sourdough toast (2.)

Pasta

20.

Torchio, bone marrow tomato sauce, salami crumbs

Rigatoncini, roasted tomato, High Lawn ricotta, EVOO and Parmesan

Spaghetti, albacore, bacon butter and chilies

Whole-wheat spaetzle, asparagus, arugula, truffled cream

Pizzichi de Farro, lamb, green olives and bitter lettuces

Semolina gnocchi, turnip green and almond pesto, pork sausage

Plate

25.

Pan Roasted Spanish Mackerel, white miso, spinach, sesame and Japanese turnips

Required Legal Notice:

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

Before placing your order, please inform your server if a person in your party has a food allergy