Dinner Menu
Wednesday, June 2nd, 2010
Vegetables, Soups, Small Plates and Salads
10.
Albacore Tuna Carpaccio, beets, capers, sauce ravigot and saffron potatoes
Chicken Liver Foie Gras Parfait, bourbon soaked biodynamic raisins, candied lemon toasts
Overmeade Gardens Japanese Turnips, poached egg, Caesar dressing, bacon and frissee
Seared Foie Gras, warm yeast baba, Vidalia and champagne honey glaze (15.)
Hepworth Farm Lettuces, mustard vinaigrette and quark with hazelnuts
Spinach Soup, smoked duck breast and duck sausage
Seared Boston Mackerel, pickled ramps and crumbs
American Wagyu Beef Tongue, sugar snaps, horseradish creme fraiche and leeks vinaigrette
Toasts with olive oil 2.
Pasta
18.
Rigatoni, milk braised veal and arugula
Fagiolini, rock shrimp and turnip green – walnut pesto (22.)
Linguini, beef, tomato and bone marrow ragout
Ricotta Gnocchi, roasted tomato, Parmesan and EVOO
Plates
25.
Pan Seared NEFF Beef, Lenox spinach, Vidalia puree and scallion butter
Pan Seared Local Lamb, escarole, green olives, garlic and lentils
Braised Beef Short Rib, chevre polenta, shiitakes
Roasted Scallops, carrot puree, pea shoots and shaved fennel