Dinner Menu

Tuesday, June 15th, 2010

share this:

Small Plates


White Bean and Spring Garlic Soup with lemon and black olive croutons

Crispy Veal Belly (fatty), cabbage salad, pickled shitakes, honey and chili

Overmeade Sugar Snaps, coconut milk, rice, lime juice and coriander

Lenox Radishes and Frissee Salad, Great Hill Blue cheese dressing and bacon

Roasted Beets, Rawson Brook Chevre, beet green and walnut pesto

Warm Local Broccoli, fried egg, La Quercia prosciutto, Vidalia onions

Bluefish Sashimi, rhubarb puree and balsamic marinated strawberries

Toasts with olive oil 2.



Linguini, little clams, sweet butter and Overmeade garlic scapes

Orecchiette, spicy mackerel puttanesca

Ricotta cavatelli, free range veal ragout

Garganelli, whey braised pork ragout

Braised chicken, penne and turnip green pesto (contains nuts)


Pan Seared Milk Fed Veal, braised leeks, shiitakes, escarole and Caesar dressing 25.

Roasted Chicken Breast, sweet pea (frozen) and quinoa “risotto” 22.

Petite Prime Strip Steak, mashed potatoes, spinach and red wine jus 25.

Pan Seared Scallops. almond romesco sauce, local summer veggies 25.