Dinner Menu

Friday, August 20th, 2010

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Small Plates


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.)



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



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