Dinner Menu
Sunday, July 18th, 2010
Small Plates
10.
Chilled Bluefish Confit, orange consommé and charred green tomato chutney
Young Lettuces, grated beets, toasted almonds, wheat berries and sherry vinaigrette
Chicken Liver and Almond Pate, seasonal garnishes and toasts
Cold Overmeade Gardens Zucchini Soup, dill, mint, lemon and green olive zucchini relish
Split Pea Hummus, provolone flat bread, parsley oil
Young Pecorino (Cacio De Roma, sheep’s milk), esplette gelee and toasts
Seared 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 NEFF Beef and tomato ragout, Parmesan
Carrot and saffron risotto, collard greens, crumble Great Hill Blue
Strozapretti, white beans, shredded waygu beef, bone marrow roasted garlic and lemon
Plates
25.
Roasted Free Range Duck Breast, mashed potatoes, braised greens, cassis and currant mignonette
Sautéed Lemon Sole, summer squashes “fries”, cucumber and Jonah Crab salad, sunflower seed basil pesto
Seared Heritage Breed Pork Loin, roasted young cabbage, green tomatoes and caraway jus