Dinner Menu

Friday, June 3rd, 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

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

Seafood Fritters, onion crème, Dragonetti herbs

Fried Oyster Tacos, almond romesco, cilantro and slaw

Boudin Noir and Lentil Stew, poached egg, smoked paprika and asparagus

Portobello Confit, giant limas, quinoa and roasted onions

Whey Braised Mussels, generic salami, sage and chili

Rice and Chicken Croquettes, blue cheese, hot sauce

Chicken Liver Pate, seasonal garnishes, toasts

Sourdough toast (2.)

Pasta

20.

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

Spaghetti, albacore, bacon butter and chilies

Whole-wheat spaetzle, garlic sausage, sunflower seed and turnip green pesto

Pizzichi de Farro, lamb, green olives and Berry Patch bitter lettuces

Goat cheese cavatelli, asparagus, sun dried tomatoes and arugula

Plate

25.

Pan Roasted Spanish Mackerel, split pea hummus, falafel, curried lime and rock shrimp vinaigrette

Seared Moulard Duck Breast, rhubarb chutney, Japanese turnips, too much pepper and Winthrop mints

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