Dinner Menu
Sunday, August 15th, 2010
Small Plates
10.
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.)
Pasta
18.
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.)
Plates
25.
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