Dinner Menu
Friday, June 4th, 2010
Vegetables, Soups, Small Plates and Salads
10.
Marinated Garlic Scapes, fennel, spicy tuna – caper vinaigrette, golden white fish roe
Roasted Beets, Vidalia onion, frissee and balsamic
Japanese Turnip Fritters, matzo crumbs, more turnips, roasted tomato fondue
Farm Lettuces, Caesar dressing and lentils
Spring Onion Soup, bacon, saffron potatoes and pickled ramps
Seared Boston Mackerel, local radishes, radish greens and sunflower seed “ butter”
American Wagyu Beef Tongue, spinach, horseradish creme fraiche
Pan Seared Pork Tail Terrine, soy caramel and broccoli rabe
Toasts with olive oil 2.
Pasta
18.
Fagiolini, milk braised veal and beef ragout, arugula
Sun Dried Tomato Cavatelli, rock shrimp and turnip green – walnut pesto (22.)
Potato Gnocchi, La Quercia Prosciutto and Lenox spinach
Spaetzle, rabbit, leeks and white beans
Plates
25.
Pan Seared NEFF Beef, sugar snaps and EVOO crushed potatoes, red wine butter
Steamed Cobia, escarole and miso butter with oranges
Braised Beef Short Rib, goat cheese polenta, shiitakes
Roasted Scallops, carrot puree and pea shoots, curry emulsion