Dinner Menu
Thursday, July 29th, 2010
Small Plates
10.
Fried Green Tomatoes, Caesar, lettuces, bacon and roasted onion
Seared Boston Mackerel, beef steak tomato, basil, Lenox corn and balsamic
Wild Sockeye Salmon Pate, toasts, caraway mustard
Cucumber and Frye’s Mango Salad, spicy lime vinaigrette, rice noodles and herbs
Crispy Lamb Neck, chickpeas, beets, oranges, parsley and saffron
Green Bean Salad, fried garlic crumbs, braised leeks, potatoes and Rawson Brook chevre
Chilled Broccoli and Almond Soup, green olives, sweet roasted peppers
Crispy Shrimp, Eel and Rice Croquettes, sriracha aioli
Exotic Organic Mushrooms, smoked soy butter, duck egg and roasted cabbage
Pasta
18.
Orecchiette, wild chanterelles, 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, red cippolini, crushed potatoes, garlic oil
Sautéed Georgia Bank Flounder, farro – carrot “risotto”, shallot vinaigrette and greens
“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