Dinner Menu

Thursday, June 2nd, 2011

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Small Plates

10.

Overmeade Lettuces, red wine vinaigrette, croutons and radish

Woven Roots Spinach Salad, elderflower vinaigrette, peanuts and raisins

Berry Patch Arugula, giant white limas, mustard and lemon

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

Seafood Fritters, more seafood, Dragonetti herbs, marinated asparagus

Pork Belly Tacos, almond romesco, refried beans, cilantro and slaw

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

Overmeade Gardens 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

Goat cheese cavatelli, pork sausage, sunflower seed and turnip green pesto

Plate

25.

Pan Roasted Spanish Mackerel, split pea, Japanese turnips, rock shrimp and black olive

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