Dinner Menu
Friday, July 30th, 2010
Small Plates
10.
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.)
Pasta
18.
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.)
Plates
25.
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