Tuesday, June 15th, 2010
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.