Dinner Menu
Friday, August 20th, 2010
Small Plates
10.
Fried Garlic and Chickpea Soup, lemon oil, chorizo
Rabbit Rillettes, elderflower mostarda, leeks and carrots
Salt Cod Toasts, pickled scapes and giant white beans
Roasted Beets, warm goat cheese fondue, balsamic poached figs (dried) and walnuts
Almond and Chicken Liver Parfait, beet stem chutney and toasts
Overmeade Gardens Tomato Salad, bacon vinaigrette, lettuce and aioli
Skate Tacos, Farm Girl Farm tomatillos, cilantro and cabbage
Jasmine Rice Crusted Lamb Neck, eggplant salad and smoky apricot puree
Heirloom Cucumber Salad, sweet pepper dill dressing, sunflower seeds and quinoa
Sourdough Toasts with olive oil (2.)
Pasta
18.
Fagolini, Lenox corn, crimini mushrooms
Garganelli, Overmeade tomatoes, Parmesan and olive oil
Saffron rock shrimp risotto (22.)
Crispy “Lasagna”, whey braised pork ragout, ricotta and summer squash
Plates
25.
NEFF Hangar Steak, marrow roasted potatoes, black kale, red wine braised lentils, bacon
Roasted Diver Scallops, melon salad, feta, oregano, wheatberries and tomatoes
Olive Oil Poached Line Caught Sword Fish, sweet pepper basil puree, black olive and orange salad, julienne of summer squashes (30.)
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness