Dinner Menu

Saturday, May 29^th, 2010

Vegetables, Soups, Small Plates and Salads

10.

Chilled Beet Soup, smoked mackerel mousse, horseradish gremolata and carrot

Sugar Snap Peas, wheatberries, quinoa, pea shoots, cucumbers and soy crème

Rhubarb and Vidalia Salad, Great Hill Blue and chopped lettuces with fine herbs

Overmeade Gardens Spinach Caesar, fried crumbs, shredded egg, Parmesan and marinated white anchovies

Foie Gras Torchon, warm yeast baba, apricot, shallot and honey jam (15.)

Crispy Lamb Neck, fennel salad, giant white beans, dill yogurt

Flash Seared Albacore Tuna, sauce ravigot, beet – celeriac slaw, prosciutto oil

Charcuterie Plate, North Plain Farm pork tongue confit, Bacon On The Side pork hock, and chicken liver – foie gras parfait,  NEFF rillettes, toasts, mustard and cornichons (15.)

Toasts with olive oil 2.

Pasta

18.

Orecchiette, rock shrimp, kale, sun dried tomato and kalamata olive tapenade (22.)

Ricotta Gnocchi, arugula and arugula pesto

Linguini, bone marrow Bolognese

Spaetzle, mustard braised rabbit ragout

Plates

Pan Seared NEFF Beef, braised rib, pomme puree and Japanese turnips 25.

Steamed Cobia, white miso emulsion, crispy rice and escarole 24.

Sautéed Duck Breast, duck sausage, rapini, celery root puree and raisin balsamic 22.