Dinner Menu
Tuesday, July 20th, 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