Dinner Menu
Saturday, July 10th, 2010
Small Plates
10.
Crimini Mushroom Soup, pickled mushrooms and scallion miso vinaigrette
Overmeade Gardens Romain, bacon vinaigrette, shaved turnips, Great Hill Blue
Chilled Blue Fish “Confit”, citrus salad, togarashi, shaved radishes
Seafood terrine, elderflower mostarda and quinoa
Fried North Plain Farm Pig Tail, spicy greens, cornichon salad and sage honey
Roasted Lenox Squash Salad, olives, herbs and warm ricotta
Fluke Tacos, almond romesco, shaved cabbage and hominy
Cold Spicy Coconut and Jonah Crab Broth, cucumbers, basil, jasmine rice, mint and lime (12.)
Chicken Liver and Hazelnut Pate, seasonal garnish, toasts
Sourdough Toast with olive oil 2.
Pasta
18.
Orrechiette, spicy Italian sausage, kale, sweet onions, Romano cheese
Garganelli, chanterelles, braised chicken and sweet butter
Goat Cheese Cavatelli, garlic scape and sunflower seed pesto, capers and wilted greens
Penne with roasted tomato, Parmesan and EVOO (14.)
Plates
25.
Pan Seared Scallops, wheatberry, split pea and lentil salad, beets, walnuts and spiced carrot yogurt
Roasted NEFF Beef, sugar snaps, zucchini, bone marrow and roasted garlic risotto
Sautéed Chicken Breast, Rich’s potatoes, bacon braised collard greens, shiitake puree