Dinner Menu
Wednesday, July 7th, 2010
Small Plates
10.
Chilled Crimini Mushroom Soup, quinoa, whitefish caviar, cucumbers and scallion miso vinaigrette
Romaine and Red Leaf Lettuces, bacon vinaigrette, shaved turnips, Great Hill Blue
Almond Romesco and Pulled Beef Rib and Shrimp Tacos, cabbage and hominy
Crispy Lamb’s Neck, zucchini, orange, pickled Kirby’s, black olive tapenade
Chicken Liver and Foie Gras Parfait, black currant balsamic jam, toasts
Fried North Plain Farm Pig Tail, farmer Rich’s new potato salad
Roasted and Raw Summer Squash, green olives, fresh herbs and warm ricotta
Baby Beet Salad, walnut beet green pesto, lemony onions, yogurt braised carrots and beet vinaigrette
Sourdough Toast with olive oil 2.
Pasta
18.
Orrechiette, spicy Italian sausage, kale, roasted Vidalia’s, Romano cheese
Garganelle, braised chicken and chanterelles
Spaghetti, bone marrow Bolognese
Penne with roasted tomato, Parmesan and EVOO (14.)
Plates
25.
Sautéed Georgia Bank Flounder, curried white beans, warm summer vegetable salad
Roasted NEFF Beef, shallot jus, bacon braised collard greens and crushed potatoes
Poached Misty Knoll Chicken Breast, shiitake risotto, pickled mushrooms, Asian arugula and hoisin