Dinner Menu

Wednesday, July 7^th, 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