Dinner Menu

Sunday, August 1st, 2010

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Small Plates


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.)



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



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