Tuesday, August 11th, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Chilled Borscht of Tart Plums, coconut and ginger chimichurri
Cherry Tomato “Gazpacho”, smoked paprika, poached rock shrimp, green olives, zucchini, garlic croutons
Soup of Matty’s Roasted Garlic and Dandelion Greens, crushed egg toast, chives, Parmesan and chicken stock
Petite Maine Lamb Curry, Greek yogurt, golden raisin, eggplant, chickpeas
Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, lettuces, and Animal Farm buttermilk
Shisito, Corn and Aged Vermont Cheddar Pimento Cheese, challah, crushed Ritz, generic iceberg
Chicken Liver and Cashew Pate, peach chutney, nectarine sherry jam, pickles, mustard and toast
Sugar Snaps and Berle Farm Yogurt, mint, cucumber, red onion and sunflower seeds
Cheap Beer Battered Haddock Tails, lemon, caper, sweet pea aioli
Cob Braised Pork Shoulder, almond romesco, corn, jalapeno, pico de gallo, queso fresco
Seared NEFF Tri-Tip, buttton mushroom puree, thyme, russets and green beans
Roasted Nova Scotia Swordfish, white bean puree, tomato, black olives, fennel seed and pepperoncini
Orecchiette, arugula and toasted pine nut pesto, Grano Padano
Cavatelli, eggplant puree, tomatoes, zucchini, pecorino
Ginger and Greek Yogurt Panna Cotta, apricot “soup”, garam masala crumble
Blueberry and Cornmeal Cake, mascarpone, more blueberries, almond and white chocolate
Chocolate and Coconut Sorbet, pecan raisin granola, banana