Dinner Menu

Friday, July 30th, 2010

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Small Plates


Fried Green Tomatoes, Caesar, lettuces, bacon and roasted onion

Seared Boston Mackerel, stewed corn and split pea hummus

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

Tomato Salad, marinated mozzarella, basil balsamic and olive oil

Crispy Shrimp, Eel and Rice Croquettes, sriracha aioli

Exotic Organic Mushrooms, smoked soy butter, duck egg and roasted cabbage

Sourdough Toasts with olive oil (2.)



Penne, beef and tomato ragout with Parmesan

Spaghetti, creamed basil and sunflower seed pesto

Blue cheese spaetzle, spicy pork sausage and kale

Orecchiette, Jonah crab, sweet corn (22.)



Roasted NEFF Beef, broccoli, red cippolini, crushed potatoes and garlic oil

Sautéed Georgia Bank Flounder, farro – carrot  “risotto”, shallot vinaigrette and greens

“Confit” of Misty Knoll Chicken Breast, quinoa and smoky tomatoes, squashes, crispy skin

Seared Diver Scallops, Cherry tomatoes, shiitakes, fried polenta with parsley and capers

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness