Dinner Menu

Saturday, August 21st, 2010

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Small Plates


Fried Garlic Chickpea Soup, chorizo and lemon oil

Skate Tacos, Farm Girl Farm tomatillos, cilantro and cabbage

Rice Crusted Lamb Neck, smoky apricots and zucchini

Heirloom Cucumber Salad, sweet corn and pepper dill dressing, sunflower seeds and quinoa

Roasted Beets, whipped blue cheese, walnut and balsamic poached figs (dried)

Rabbit Rillettes, elderflower mostarda, carrots and leeks

Overmeade Tomatoes, bacon vinaigrette, lettuces and aioli

Salt Cod and Trout Fritters, giant white bean salad, tartar sauce

Sourdough Toasts with olive oil (2.)



Spaetzle, shiitakes, rock shrimp and milk poached garlic

Fagolini, lamb Bolognese, Romano cheese

Garganelli, Overmeade tomatoes, Parmesan and olive oil

Crispy “Lasagna”, whey braised pork, ricotta and summer squash



Pan Roasted NEFF Skirt Steak, marrow roasted potatoes, kale, red wine and bacon braised lentils

Seared Grey Tile Fish, watermelon, cantaloupe, cucumbers and feta salad, wheatberries, oregano

Olive Oil Poached Line Caught Sword Fish, basil and pepper puree, julienne summer squashes, olives and oranges (30.)

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