Dinner Menu
Friday, July 16th, 2010
Small Plates
10.
Chilled Bluefish Confit, shaved fennel, orange nage and charred green tomato chutney
Young Lettuces, grated beets, raisins, toasted almonds, wheat berries and sherry vinaigrette
Fried Chicken Livers, bacon ketchup, trufffled potato salad, kraut and hazelnut pate toast
Cold Overmeade Gardens Cucumber Soup, yogurt, green olives and zucchini
Roasted Tomato, Parmesan and Ricotta Tart, aged provolone, marinated octopus and black olives
Shredded Pork Tacos, almond romesco, collard greens and hominy
Young Pecorino (Cacio De Roma, sheep’s milk), esplette gelee and toasts
Matty’s Roasted Beets, Laura’s roasted carrots, black pepper crème friache, lentils, dill and walnuts
Sourdough Toast with olive oil 2.
Pasta
18.
Dijon spaetzle, chanterelles, La Quercia prosciutto cream
Penne with roasted tomato, Parmesan and EVOO
Saffron and Jonah crab risotto, sun dried tomato and patty pans (22.)
Strozapretti, white beans, shredded waygu beef, bone marrow roasted garlic and lemon
Plates
25.
Free Range Duck Breast, beech mushrooms, Swiss chard, udon and miso scallion emulsion
Seared Georgia Bank Flounder, vegetable “gratin”, sunflower seed and basil pesto vinaigrette
Roasted Diver Scallops, split pea hummus, Rich’s potatoes, parsley oil