Dinner Menu

Wednesday, June 2^nd, 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