Dinner Menu
Friday, July 23rd, 2010
Small Plates
10.
Pan Seared Waygu Mini Burger (very rare), salsa verde, spicy onions and yeast babas (12.)
Hummus Trio; white bean and anchovy, split pea and lemon, lentil and garlic, olives and toasts
Fried Green Tomatoes, Caesar, lettuces, bacon and roasted onion
Overmeade Green Beans, almond sherry butter, roasted beets, fried garlic
Pickled Trout, smoked Turkish pepper, wheat berry – cucumber salad, chilled zucchini bisque
Local Broccoli and Pecorino Soup, lacinato kale, prosciutto oil, croutons
Almond and Misty Knoll Chicken Liver Pate, sourdough toasts, currant mignonette
Lettuces with sherry vinaigrette (8.)
Pasta
18.
Dijon Spaetzle, chanterelles, shallots and butter
Strozapretti, beef and tomato ragout
with Parmesan
Spaghetti, creamed basil pesto, greens
Jonah crab and roasted carrot risotto (22.)
Plates
25.
Diver Scallops, quinoa, julienned summer squashes, smoky green tomato “salsa”
Roasted NEFF Skirt Steak, veggies, marrow fried red potatoes, parsley vinaigrette
Steamed Sockeye Salmon, roasted beets, scarlet turnips, walnut ricotta with orange
Pan Seared Moulard Duck Breast, cabbage, bacon and Yukon gold potato hash, elder flower mostarda
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness