Friday, May 21st, 2010
Salads and Vegetables
Spicy Peanut Butter Soup, jasmine rice and cilantro
*Overmeade Gardens Haruki Turnips, warm chevre and black truffle
*Lenox Spinach Salad, pickled ramp vinaigrette, quark, crumbs
*Lenox Radishes, radish green flan, Chris’s herbs
*Deviled Eggs, sauce ravigot, beets and panzanella
Fried Soft Shell Crab, spicy marinated bok choy, cucumber and soy 12./dbl. 25.
Sautéed Shad Roe, fava beans, oranges, capers, chopped yolk and speck 12.
Seared Foie Gras, bran muffin, raisin, shallot, Riesling and orange zest 15.
Crispy Lambs Neck, olive, split pea and carrot salad, tahini 12.
Chicken Liver Pate, mustard, toasts and bourbon 10.
Confit of North Plain Farm Pig’s Tongue, sweet yellow mustard, slaw 10.
Rock Shrimp, spaetzle, roasted garlic and cabbage (22.)
*Fettuccini, arugula, brown butter, Great Hill Blue and sunflower seeds
Chicken and Dumplings, lemon and lovage
Linguini, bone marrow Bolognese
*Potato Gnocchi, mushrooms, sage and wheat berries
Steamed Mackerel, sourdough crust, celery root puree, dill
Pan Seared Chicken Breast, warm crushed potatoes, kale and herb butter
Pan Roasted NEFF Beef, creamed greens, roasted onion, whipped feta and lentils