Dinner Menu

Tuesday, July 20^th, 2010

Small Plates

10.

Pan Seared Waygu Beef Tartar, salsa verde, Overmeade broccoli

Hummus Trio; white bean and anchovy, split pea and lemon, lentil and garlic with olive relish and toasts

Chilled Roasted Zucchini Soup, crème fraiche, mint, wheat berries, lentils and dill

Cured Hams, La Quercia prosciutto, Serrano ham, aged provolone panzanella and fried green tomatoes

Exotic Mushroom Ragout, poached farm egg, smoked soy butter and collard greens

Almond and Misty Knoll Chicken Liver Pate, sourdough toasts, cassis currant mignonette, pickled strawberries and fig jam

Roasted Overmeade Gardens Beets, young pecorino, balsamic and walnuts

Young Lettuces with sherry vinaigrette (8.)

Pasta

18.

Spaetzle, chanterelles and butter

Orecchiette, NEFF beef ragout with Parmesan

Cream cheese and poppy seed cavatelli, trout, shitakes, green onions, bacon and capers

Jonah crab, saffron and melted leek Risotto (22.)

Plates

25.

Pan Seared Moulard Duck Breast, roasted summer cabbage, Matty’s Yukon gold potatoes, caraway vinaigrette

Diver Scallops, almond romesco, roasted green tomatoes and summer squash

Roasted NEFF Skirt Steak, Vietnamese salad, cellophane noodles, cucumber and fresh herbs