Dinner Menu
Wednesday, July 14th, 2010
Small Plates
10.
Young Lettuces, shaved radishes, raisins, toasted almond vinaigrette
Spicy Diver Scallop Ceviche, last season’s pickled hot sauce, cilantro and popcorn
Cold Overmeade Gardens Cucumber Soup, yogurt, green olives and zucchini
Seared and Sliced American Waygu Beef, shiitake terrine, pickled mushrooms, crispy rice
Chicken Liver and Hazelnut Pate, seasonal garnish, toasts
Marinated Octopus, farmer Rich’s potato, black olives , oranges and frisee
Warm Farm Girl Farm Vegetable Salad, duck egg, La Quercia prosciutto and Rawson Brook chevre
Shredded Pork Tacos, almond romesco, collard greens and hominy
Sourdough Toast with olive oil 2.
Pasta
18.
Dijon spaetzle, chanterelles, bacon and Parmesan
Spaghetti, anchovy cream, kale and toasted crumbs
Strozapretti, sunflower seed and basil pesto, Jonah crab (22.)
Penne with roasted tomato, Parmesan and EVOO
Plates
25.
Free Range Duck Breast, wheat berry, split pea and lentil salad, beets and walnuts, beet reduction
Roasted Vermont Quail, roasted summer squash, bacon braised potatoes and salsa verde
Sautéed NEFF Beef, carrot risotto, mushrooms and roasted shallot bone marrow jus