Dinner Menu
Saturday, June 5th, 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
Chicken Liver and Garlic Pate, toasts and bourbon raisins
Spring Onion and Pea Shoot Soup, bacon, sugar snaps, pickled ramps and crumbled egg
Seared Boston Mackerel, local radishes, radish greens and sunflower seed “ butter”
American Wagyu Beef Tongue, local pork tongue, spinach, black pepper creme fraiche
Pan Seared Pork Tail Terrine, soy caramel and broccoli rabe
Toasts with olive oil 2.
Pasta
18.
Goat cheese Cavatelli, beef, black olive and sun dried tomato ragout
Orecchiette, 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 Heritage Breed Pork Chop, stewed collards, crushed potatoes
Steamed Cobia, escarole and miso butter with oranges
Braised Beef Short Rib, goat cheese polenta, shiitakes
Roasted Scallops, carrot puree and split peas, curry emulsion