Sunday, June 13th, 2010
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.