Dinner Menu
Friday, July 9th, 2010
Small Plates
10.
Chilled Crimini Mushroom Soup, pickled mushrooms and scallion miso vinaigrette
Overmeade Romaine and Red Leaf Lettuces, bacon vinaigrette, shaved turnips, Great Hill Blue
Chilled Blue Fish “Confit”, citrus salad, togarashi and Asian arugula
Seafood terrine, elderflower mostarda, quinoa and shaved radishes
Fried North Plain Farm Pig Tail, farmer Rich’s new potatoes
Lenox Squash Salad, olives, herbs and warm ricotta
Fluke Ceviche, almond romesco, shaved cabbage, warm tortillas and fresh corn nuts (12.)
Petite Jonah Crab and Cucumber Salad, jasmine rice, chilled spicy coconut broth, basil and mint (12.)
Chicken Liver and Hazelnut Pate, seasonal garnish, toasts
Sourdough Toast with olive oil 2.
Pasta
18.
Orrechiette, spicy Italian sausage, kale, roasted Vidalia’s, Romano cheese
Garganelle, braised chicken and chanterelles
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, spiced carrot yogurt
Roasted NEFF Beef, sugar snaps, zucchini, lemony onions and roasted marrow garlic butter
Sautéed Chicken Breast, roasted potatoes, bacon braised collard greens, shiitake puree