Dinner Menu
Thursday, June 17th, 2010
Small Plates
10.
White Bean and Spring Garlic Soup with lemon and black olive croutons
Smoked Gouda and Potato Croquettes, turkey gravy
Overmeade Sugar Snaps, pickled strawberries, mint yogurt
Lenox Radishes and Frissee Salad, Great Hill Blue cheese dressing and bacon
Charcuterie Plate, mustard, toasts and cornichons
Warm Zehrs Mushrooms, Portobello confit, garlic scapes and sauce ravigot
Braised Beef Short Rib, miso emulsion, marinated Vidalia onions and sticky rice
Toasts with olive oil 2.
Pasta
18.
Orecchiette, spicy mackerel puttanesca
Garganelli, whey braised pork ragout
Swiss Chard and Ricotta Malfatti, prosciutto and brown butter
Braised chicken, penne and beet green and walnut pesto
Plates
25.
NEFF Pork Loin, almond romesco sauce, split peas and hominy
Roasted Chicken Breast, sweet pea (frozen) and quinoa “risotto” (22.)
Petite Prime Strip Steak, roasted potatoes, spinach and pickled ramps
Pan Seared Scallops, broccoli-green olive puree, local summer veggies