Dinner Menu

Saturday, August 28^th, 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