Dinner Menu

Saturday, June 4th, 2011

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Small Plates

10.

Overmeade Lettuces, red wine vinaigrette, croutons and radish

Local Spinach Salad, elderflower vinaigrette, peanuts and currants

Seafood Fritters, Caesar, Dragonetti herbs

Fried Oyster Tacos, almond romesco, cilantro and chicory

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

Portobello Confit, giant limas, quinoa and roasted onions

Chickpea Falafel, split pea hummus, curried lime and rock shrimp vinaigrette

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.

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

Spaghetti, albacore, bacon butter and chilies

Whole-wheat spaetzle, beef tongue, sunflower seed and turnip green pesto

Pizzichi de Farro, lamb, green olives and Berry Patch escarole

Goat cheese cavatelli, asparagus, sun dried tomatoes and capers

Plates

25.

Pan Roasted Spanish Mackerel, a taste of Woven Roots produce and their basil, brown rice

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