Dinner Menu

Thursday, July 29^th, 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