Dinner Menu
Saturday, July 31st, 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, oranges, parsley and saffron
Green Bean Salad, fried garlic crumbs, braised leeks, potatoes and ricotta
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
Orecchiette, chicken, shiitakes and goat cheese
Dijon spaetzle, braised rabbit and kale
Plates
25.
Pan Seared NEFF Beef, Rich’s garlicky flat beans, blue cheese, roasted beets and spaetzle
“Confit” of Misty Knoll Chicken Breast, quinoa and smoky tomatoes, squashes, shallot vinaigrette
Roasted Diver Scallops, Cherry tomatoes, fried polenta with parsley and capers
Shellfish Stew, giant white limas, sweet corn and farro “risotto”, giant white corn
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness