Dinner Menu
Wednesday, July 28th, 2010
Small Plates
10.
Waygu Beef Meatballs, crispy risotto, roasted tomato emulsion, turnips
Fried Green Tomatoes, Caesar, lettuces, bacon and roasted onion
Seared Boston Mackerel, beef steak tomato, basil, charred corn and balsamic
Wild Sockeye Salmon Pate, toasts, caraway mustard
Sautéed Octopus, marrow roasted potatoes, sweet pepper and leek salad
Cucumber and Frye’s Mango Salad, spicy lime vinaigrette, rice noodles and herbs
Crispy Lamb Neck, roasted beets, sherry almond butter and young greens
Shiitake Goat Cheese Terrine, green beans, garlic panzanella
Chicken Liver and Almond Pate, seasonal garnish and toasts
Pasta
18.
Orecchiette, chanterelles, shallots and butter
Penne, beef and tomato ragout with Parmesan
Spaghetti, creamed basil and sunflower seed pesto
Blue cheese spaetzle, spicy pork sausage and kale
Poppy seed and cream cheese cavatelli, Jonah crab, sweet corn (22.)
Plates
25.
Roasted NEFF Beef or Waygu (30.), broccoli, farro and roasted carrot “risotto”, red cippolini
Seared Diver Scallops, fingerlings, beets and salsa verde
“Confit” of Misty Knoll Chicken Breast, crispy skin, baby squashes, tomatoes, quinoa and lentil puree
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness