Dinner Menu

Thursday, August 12th, 2010

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Small Plates


White Bean and Split Pea Soup, prosciutto oil and orange marmalade oil

Semolina Fried Mozzarella, cherry tomatoes and parsley

Heirloom Cucumber Salad, sweet corn dill dressing, wasabi tobiko, sunflower seeds

Seared Diver Scallops, cantaloupe gazpacho, cucumber seeds, quinoa (12.)

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, fried grits, duck egg ravigot and olives

Sourdough Toasts with olive oil (2.)



Linguini, sweet pepper stew, olive oil and ricotta salata

Spaetzle, kale, garlic sausage and salsa verde

Orecchiette, Lamb and eggplant ragout with green olives

Garganelli, Lenox tomatoes, Parmesan and olive oil



“Braised” Line Caught Chatham Cod, clam, leek, bacon, cabbage and carrot “chowder”

Olive Oil Poached Long Island Fluke, spicy summer squash caponata, farro

Pan Seared Misty Knoll Chicken Breast, corn risotto, curried rock shrimp vinaigrette

NEFF Skirt Steak, 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