Tuesday, May 25th, 2010
Vegetables, Soups, Small Plates and Salads
Green Garlic, Taft Asparagus and Bread Soup, EVOO, almonds and chevre
Sautéed Diver Scallops, lychee vinaigrette and radishes (12./25.)
Overmeade Gardens Salad, frissee, endive, spinach, radishes, mustard vinaigrette and pickled turnips
Crispy Lamb Neck, wheat berries, roasted beets and spiced olive tahini
Charcuterie Plate, North Plain Farm tail, NEFF pork rillettes and chicken liver pate with bourbon, toasts, mustard and cornichons
Fried Calamari, matzo meal and dill tart yogurt
Toasts with olive oil 2.
Veal Ragout, garganelli and Parmesan
Ricotta Gnocchi, spinach, shiitake mushrooms with sage
Penne, roasted tomato and EVOO (14.)
Linguini and meatballs, bone marrow
Fried Soft Shell Crab Sandwich, sauce ravigot, cucumbers 12./18.
Seared Chicken Breast, Japanese turnips, their greens, sticky rice, miso butter 22.
Roasted Lamb Loin, arugula, white polenta and salsa verde 26.
Steamed Bluefish, sourdough crust, kale, bacon and a poached egg 24.