Thursday, June 10th, 2010
Vegetables, Soups, Small Plates and Salads
Beets, pickled greens, quark and toasted walnuts
Overmeade Sugar Snaps, curried yogurt, fried spring onions and carrots
Spicy Prime Beef Tartar, thai flavors, cucumbers and peanuts
Boston Mackerel Fritters, pickles and peppered sour cream
Strawberry and Spinach salad, balsamic vinaigrette, almond crisp crumbles
Crispy Japanese Turnip, marinated shrooms, shrimp dip
Sashimi of Dayboat Fluke, rhubarb, lemon and radishes
Pork and Wagyu Beef Tongue Pate, Dijon and toasts
Split Pea Soup, bacon, mint pistou
Toasts with olive oil 2.
Linguini, bone marrow Bolognese
Orecchiette, Markristo broccoli rabe, prosciutto and garlic scapes
Blue cheese cavatelli, arugula almond pesto and braised chicken
Penne, roasted tomato and parmesan (14.)
Pan Seared Heritage Breed Pork Chop, stewed collards, bacon, potato salad 25.
Braised King Mackerel, warm lentils, frissee salad “Nicoise” 24.
Roasted Chicken Breast, escarole, smoked Gouda polenta and green olives 22.
Sautéed Meatloaf, creamed kale and roasted Vidalia onions 14.