Dinner Menu

Sunday, June 13th, 2010

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Vegetables, Soups, Small Plates and Salads


Marinated Beets, roasted scapes, Vidalia onions and rhubarb puree

Overmeade Sugar Snaps, fresh ricotta, lemon, parsley and green olives

Local Lettuces with cucumbers, bacon and Great Hill Blue cheese dressing

Garlic Chicken Liver Pate, toasts and pickles

Split Pea and Bacon Soup, black olive croutons

Curried Seafood Sausage, oranges, frisee and eggs ravigot

Sautéed Calf’s Liver, wilted spinach, almond romesco sauce

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 with chicken confit

Penne, roasted tomato and Parmesan (14.)

Spaetzle, rock shrimp and shiitakes


Pan Seared Milk Fed Veal, radishes, escarole and Caesar dressing 25.

Roasted Chicken Breast, bacon braised greens, warm potatoes 22.

Petite Prime Strip Steak, roasted onion ragout, creamed lentils and red wine butter 25.

Sautéed Day Boat Fluke, miso emulsion, mirin and soba carrot salad 25.