Dinner Menu
Wednesday, August 11th, 2010
Small Plates
10.
Corn Soup, orange and shiso oils
Chilled Cantaloupe Gazpacho, giant limas and cucumber seeds
Fried Mozzarella, tomatoes, roasted tomatoes and parsley
Farm Girl Farm Heirloom Cucumber Salad, sweet corn dill dressing, wasabi tobiko, sunflower seeds and beets
Pulled Pork Tacos, bbq’d beans, coleslaw and fresh corn nuts
Overmeade Gardens Lettuces, Caesar dressing, croutons
Crispy Chicken Wing Confit and Rice Croquettes, sriracha aioli, pickles
Almond, Chicken liver and Foie Gras Pate, beet stem 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
Orecchiette, sautéed cherry tomatoes and Parmesan
Spaetzle, kale, garlic sausage and salsa verde
Plates
25.
Diver Scallops, charred eggplant puree, panisse, quinoa and black olive “couscous” with oranges
Olive Oil Poached Long Island Fluke, spicy summer squash caponata
Pan Seared Misty Knoll Chicken Breast, corn risotto, curried rock shrimp vinaigrette
NEFF Skirt Steak, Overmeade potato and onion ragout, smoky lentil stew, roasted garlic butter
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness