Tuesday, July 13th, 2010
Seasonally Inspired Food
Roasted Beets, walnuts, mustard vinaigrette and wheat berries
Local Lettuces, roasted squashes, olives, provolone and balsamic-basil vinaigrette
Marinated Steak, panzanella, roasted onions and Great Hill Blue
Chilled Fish Salad, frisee, capers, sunflower seed and radish green pesto
Seasonal greens, vinaigrette 6.
Chicken liver and almond pâté, bacon and balsamic onions
Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)
Braised Portobello, sun dried tomato olive tapenade, young provolone
Roast NEFF Beef, blue cheese spread and lettuce
Turkey, Asian BBQ and coleslaw
Deviled Egg Salad, white anchovies and cucumbers
Grilled cheese 6.
Orecchiette, veal ragout, gremolata sourdough crumbs
Mustard spaetzle, black olives, zucchini and saffron broth
Semolina gnocchi, shiitakes, chevre and braised greens
Penne, roasted tomatoes, Parmesan and EVOO 8.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness