Dinner Menu

Tuesday, August 24^th, 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