Dinner Menu
Sunday, August 1st, 2010
Small Plates
10.
Fried Green Tomatoes, Caesar, lettuces, bacon and roasted onion
Boston Mackerel and Cream Cheese Fritters, sweet corn, wheatberries, smoky cippolini puree
Sockeye Salmon Gravlax, beets, oranges, caraway mustard and fingerling potatoes
Split Pea Hummus, toasts, chickpeas, saffron and quinoa
Cucumber and Frye’s Mango Salad, spicy lime vinaigrette, rice noodles and herbs
Green Bean Salad, fried garlic crumbs, braised leeks, Yukon gold potatoes and ricotta
Chilled Broccoli and Almond Soup, green olives, sweet roasted peppers
Tomato Salad, marinated mozzarella, basil balsamic and olive oil
Crispy Duck and Rice Croquettes, sriracha aioli, duck sauce
Exotic Organic Mushrooms, smoked soy butter, duck egg and roasted cabbage
Sourdough Toasts with olive oil (2.)
Pasta
18.
Penne, beef and tomato ragout with Parmesan
Spaghetti, creamed basil and sunflower seed pesto
Orecchiette, chicken, shiitakes and goat cheese
Dijon spaetzle, braised rabbit and kale
Plates
25.
Pan Seared NEFF Beef, Rich’s garlicky flat beans, blue cheese, roasted beets and spaetzle
Roasted Diver Scallops, tomatoes, fried polenta with parsley and capers
Shellfish Stew, giant white limas, sweet corn and farro “risotto”, giant white corn
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness