Dinner Menu

Friday, June 4^th, 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