Dinner Menu
Saturday, August 28th, 2010
Small Plates
10.
Roasted Beets, almonds, raisins, coco nibs, lemon thyme whip and shallot gastrique
Pan Roasted Sweet Breads, prosciutto, pickled watermelon, lemon cucumbers, shiso (12.)
Farm Girl Farm Tomatoes, bacon, lettuces and aioli
Rabbit Rillettes, elderflower mostarda, pickles
Crispy Rice and Chicken Wing Confit Croquettes, hoisin, cabbage
Jonah Crab and Green Bean Salad, cantaloupe, dill, chives and sunflower seeds (12.)
Trout, Fluke and Potato Fritters, caper, parsley and smoky eggplant puree
Steamed Mussels, spicy Thai coconut broth
Split Pea Hummus, roasted peppers, tahini yogurt
Sourdough Toasts with olive oil (2.) Mixed Greens with vinaigrette (8.)
Pasta
18.
Duck confit, mustard and crimini mushrooms with spaetzle
Garganelli, rock shrimp, milk poached garlic puree and sun dried tomato (24.)
Orecchiette, lamb, green olive and sweet pepper ragout
Crispy eggplant “Lasagna”, Parmesan, Swiss chard, basil and black olive pesto
Plates
25.
Olive Oil Poached Wild King Salmon, beet, leek and orange risotto, dill cream, ugly cucumber salad
Pan Seared NEFF Skirt Steak, kale, fingerling potatoes Lyonnaise with bone marrow, whipped blue cheese and lentil puree
Roasted Scallops, cherry tomatoes, roasted tomato fondue, balsamic reduction and basil
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness