Wednesday, May 26th, 2010
Vegetables, Soups, Small Plates and Salads
Chilled Carrot Marmalade Soup, oranges, sherry-marinated chickpeas, smoked mackerel and pea shoots
Sugar Snap Peas, tart yogurt, mint, dill and cucumber
Spring Onion Salad, marinated Vidalia, spring onions, feta, rhubarb and wheatberries
Overmeade Gardens Salad, frissee, spinach, radishes, mustard vinaigrette and pickled turnips
Pan Seared Foie Gras, sourdough toast, apricot, shallot and honey jam (15.)
Crispy Lamb Neck, potatoes, roasted beets and spiced olive tahini
Charcuterie Plate, North Plain Farm pork tongue confit, NEFF pork rillettes and chicken liver pate with bourbon, toasts, mustard and cornichons
Toasts with olive oil 2.
Veal Ragout, garganelli and Parmesan
Ricotta Gnocchi, spinach and mushrooms
Penne, roasted tomato and EVOO (14.)
Linguini, bone marrow Bolognese
Spaetzle, duck sausage, kale and a poached egg
Pan Seared NEFF Beef, Japanese turnips, turnip greens, miso butter 22.
Roasted Lamb Loin, arugula, celery root polenta and salsa verde 26.
Sautéed Diver Scallops, lychee broth, crispy rice and fennel 25./12.