Dinner Menu
Thursday, July 15th, 2010
Small Plates
10.
Young Lettuces, grated beets, raisins, toasted almonds, wheat berries and sherry vinaigrette
Cold Overmeade Gardens Cucumber Soup, yogurt, green olives and zucchini
Seared Scallop, Beef Tartar “Slider”, truffled potato salad, bacon ketchup (12.)
Chicken Liver and Hazelnut Pate, seasonal garnish, toasts
Roasted Tomato, Parmesan and Ricotta Tart, marinated octopus and black olives
Warm Farm Girl Farm Vegetable Salad, La Quercia prosciutto and Rawson Brook chevre
Shredded Pork Tacos, almond romesco, collard greens and hominy
Spicy Petite Jonah Crab Salad, cilantro, lime juice, last seasons hot sauce, and crispy rice (12.)
Sourdough Toast with olive oil 2.
Pasta
18.
Dijon spaetzle, chanterelles, bacon and Parmesan
Spaghetti, anchovy cream, kale and toasted crumbs
Penne with roasted tomato, Parmesan and EVOO
Plates
25.
Free Range Duck Breast (skinless), beech mushrooms, Swiss chard, udon and miso scallion emulsion
Roasted Vermont Quail, summer squash, Rich’s potatoes and salsa verde
Sautéed NEFF Beef, carrot risotto, marinated beets and roasted shallot bone marrow jus
Seared Georgia Bank Flounder, vegetable “gratin”, sunflower seed and basil pesto vinaigrette