Dinner Menu

Friday, August 26th, 2011

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Small Plates

10.

Fried Oyster Tacos, dressed lettuce, almond romesco and jalapeno

Split Pea and Sweet Pepper Soup, lamb sausage, bitter lettuces, raisin oil

Veal Schnitzel, pickled veggies, egg salad

Danish Meatballs, currant mustard, cucumber salad

Overmeade Tomatoes, fried mozzarella, basil, Caesar and black pepper

Tuna and Swordfish “Melt”, pita, gruyere, capers, olives, tomato fondue and lettuces

Romanian Frying Pepper Tortilla, goat cheese, more peppers and sorrel

Rice and Pork Confit Croquettes, sambal honey, lemongrass, lime and watermelon

Berry Patch Melon and Lettuces, FGF lemon cucumber, poppy and fennel seed yogurt vinaigrette

Plums and Cherry Tomato Salad, Jonah crab, orange, saffron and vanilla

Sourdough toasts 2.

Pasta

20.

Penne, bone marrow tomato sauce, salami crumbs

Roasted corn risotto, cherry tomatoes

Linguini, local tomato sauce, roasted garlic, High Lawn ricotta and Parmesan

Semolina dumplings, braised Vermont rabbit, chopped clams and leeks

Smoked Gouda mac and cheese, jalapeno and Matty’s broccoli

Plates

25.

Pan Roasted NEFF Beef, blue cheese kale, beets, balsamic figs

Flash Seared NJ Tuna, tomatillo salsa, crispy masa, pumpkin seeds and cilantro

Georges Bank Swordfish, miso, soy beans, carrots, scallion and rice congee

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. Meals Tax is now 7%, 6.25% MA and .75% Local