Dinner Menu
Saturday, July 17th, 2010
Small Plates
10.
Chilled Bluefish Confit, fennel, orange consommé and charred green tomato chutney
Young Lettuces, grated beets, raisins, toasted almonds, wheat berries and sherry vinaigrette
Chicken Liver and Hazelnut Pate, duck sausage, seasonal garnishes and toasts
Cold Overmeade Gardens Cucumber Soup, yogurt, green olive zucchini relish
Roasted Tomato, Parmesan and Ricotta Tart, aged provolone, marinated octopus and black olives
Young Pecorino (Cacio De Roma, sheep’s milk), esplette gelee and toasts
NEFF Steak Tartar, miso scallion emulsion, soy roasted beech mushrooms and crispy rice
Matty’s Roasted Beets, frisee, black pepper crème fraiche, 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
Scallop, mussel and saffron risotto, sun dried tomato and Jonah crab vinaigrette (22.)
Strozapretti, white beans, shredded waygu beef, bone marrow roasted garlic and lemon
Plates
25.
Roasted Free Range Duck Breast, mashed potatoes, braised Swiss chard, cassis and currant mignonette
Sautéed Lemon Sole, summer squashes “fries”, cucumber salad, sunflower seed and basil pesto
Seared Heritage Breed Pork Loin, roasted young cabbage, green tomatoes and caraway jus