Dinner Menu
Tuesday, August 24th, 2010
Small Plates
10.
Potato Kale Soup, orange oil
Chilled Swordfish Salad, olives, quinoa, saffron aioli
Rice Crusted Lamb Neck, zucchini, curried raisins
Roasted Beets, ricotta salata, walnuts and balsamic poached figs (dried)
Rabbit Rillettes, elderflower mostarda, carrots and leeks
Overmeade Tomatoes, bacon vinaigrette, lettuces and aioli
Split Pea Hummus, cucumber, feta and sweet peppers
Local Shelling Bean Cassoulet, poached egg, chorizo and Spanish toast
Crispy Rice and Chicken Wing Confit Croquettes, sriracha hot sauce, whipped blue cheese
Sourdough Toasts with olive oil (2.)
Pasta
18.
Cherry tomato and rock shrimp risotto (22.)
Linguini, Bolognese, Romano cheese
Crispy “Lasagna”, whey braised pork, provolone and summer squash
Penne, roasted tomato, Parmesan and EVOO
Plates
25.
Olive Oil Poached Wild King Salmon, bone marrow roasted garlic, charred cherry tomatoes, wheat berry parsley – lemon salad
Pan Seared Duck Breast, beet green walnut pesto, beets, fingerling potatoes and kale
Pan Seared Long Island Fluke “Frites”, rice fries, polenta fries and chickpea fries, smoky red wine lentils
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness