Friday, June 11th, 2010
Vegetables, Soups, Small Plates and Salads
Strawberry and Spinach Salad, Parmesan crisps, balsamic and almond crumble
Beets, pickled greens, curried yogurt, celery root
Overmeade Sugar Snaps, fried carrots, thai flavors, mint, cilantro and coconut milk
Boston Mackerel Fritters, pickles, peppered sour cream
Charcuterie Plate, rillettes, garlic chicken liver pate, toasts and cornichons
Sashimi of Dayboat Fluke, rhubarb, oranges and radishes
Olive Oil Poached King Mackerel, salad “nicoise”, frissee, red wine vinaigrette
Split Pea Soup, bacon, mint pistou
Toasts with olive oil 2.
Linguini, bone marrow Bolognese
Orecchiette, Markristo broccoli rabe, prosciutto and garlic scapes
Goat cheese cavatelli, beet green and almond pesto and braised chicken
Penne, roasted tomato and Parmesan (14.)
Pan Seared Milk Fed Veal, Caesar dressing, escarole and sweet Japanese turnips 25.
Sautéed Line Caught Bluefish, lentils, leek and potato ragout, capers 24.
Roasted Chicken Breast, bacon braised collard greens, smoked Gouda polenta 22.
Petite Prime Strip Steak, creamed greens, red wine butter and roasted onions 25.