Dinner Menu
Tuesday, August 10th, 2010
Small Plates
10.
Corn Soup, orange and shiso oils
Canteloupe Salad, roasted beets, prosciutto oil, currant vinegar and parmesan
Fried Mozzarella, tomatoes, roasted tomatoes and parsley
Braised Pork Spare Rib Tacos, almond romesco, BBQ’d beans and cabbage
Romaine Salad, Caesar dressing, sliced heirloom tomatoes
Cucumber Salad, wasabi tobiko, farro, pickles and sour cream
Almond and Foie Gras Pate, raisin chutney and toasts
Beef and Duck Meatballs, marinated provolone, olives and braised lettuces
Sourdough Toasts with olive oil (2.)
Pasta
18.
Linguini, sweet pepper stew, olive oil and ricotta salata
Garganelli, cheddar “mac and cheese”, leeks and corn
Orecchiette, sautéed cherry tomatoes and Parmesan
Spaetzle, kale, garlic sausage, green beans and salsa verde
Plates
25.
Roasted Diver Scallops, Gazpacho salad, giant lima beans and quinoa
Olive Oil Poached Long Island Fluke, spicy summer squash caponata
Pan Seared Misty Knoll Chicken Breast, corn risotto, rock shrimp vinaigrette, curry
Braised Buffalo Shortrib, Overmeade potato and onion ragout, smoky lentil stew
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness