Dinner Menu
Saturday, August 21st, 2010
Small Plates
10.
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.)
Pasta
18.
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
Plates
25.
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