Dinner Menu

Sunday, August 15th, 2010

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Small Plates


Black Eye Pea, Bacon and Sweet Corn Soup

Semolina Fried Provolone, cherry tomatoes and parsley

Beet and Green Bean Salad, sweet corn dill dressing, wasabi tobiko, sunflower seeds

Crispy Chicken Wing Confit and Rice Croquettes, hoisin aioli, zucchini pickles

Almond and Chicken Liver Parfait, beet stem chutney and toasts

Rabbit Rillettes, cornichon mustard and carrots

Cantaloupe Salad, Serrano crisps, basil balsamic and cucumbers

Sliced Heirloom Tomatoes, warm goat cheese fondue, black olives and thyme

Scallop, Fried Garlic and Fluke Sausage, Caesar dressing, lettuces

NEFF Beef and Blue Cheese Meatballs, salsa verde, onions and mushrooms

Sourdough Toasts with olive oil (2.)



Linguini, sweet pepper stew, olive oil and ricotta salata

Braised chicken, kale and ricotta dumplings

Orecchiette, whey braised pork ragout

Garganelli, Lenox tomatoes, Parmesan and olive oil

Sweet corn risotto, rock shrimp and curry (22.)



Pan Seared Trout Filet, smoked trout “cake” fingerling potatoes, “tongue of fire” beans, shiitakes and shiso brown butter

Pan Seared Misty Knoll Chicken Breast, spicy summer squash caponata, roasted garlic butter

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness