Dinner Menu
Sunday, June 6th, 2010
Vegetables, Soups, Small Plates and Salads
10.
Sautéed Garlic Scapes, goat cheese polenta, green olives
Roasted Beets, shaved fennel, black pepper crème fraiche and golden white fish roe
Warm Overmeade Garden Frissee, poached egg, Caesar dressing and lentils
Spring Onion and Pea Shoot Soup, bacon, sugar snaps, pickled ramps and crumbled egg
Fried Pickled Boston Mackerel, local radishes, John’s mom’s herbs, more pickles, ravigot
Pan Seared Pork Tail Terrine, soy caramel and broccoli rabe
Peanut Butter and Foie Gras “Truffles”, bourbon soaked raisins and buttery croutons
Pork and Wagyu Tongue Rillettes, Dijon and toasts
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
Penne, roasted tomato and parmesan (14.)
Plates
25.
Pan Seared Heritage Breed Pork Chop, stewed collards, bacon, fried turnips
Roasted NEFF Beef, braised beef short rib, potatoes, shiitakes, Vidalia puree
Roasted Scallops, carrot and split peas, John’s mom’s bok choy, curry