Dinner Menu

Wednesday, August 25th, 2010

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Small Plates


Yukon Gold Potato, Garlic and Kale Soup

Crispy Lamb Neck, eggplant rice, curried raisins

Duck Liver and Almond Pate, currant cassis reduction  and toasts

Roasted Beets, watermelon, feta, dill vinaigrette and lemony sunflower seeds

Farm Girl Farm Tomatoes, ricotta salata, quinoa, balsamic and oregano oil

Rabbit Rillettes, elderflower mostarda, pickles

Crispy Rice and Chicken Wing Confit Croquettes, sriracha hot sauce, whipped blue cheese, carrots

Mixed Greens with vinaigrette (8.)

Sourdough Toasts with olive oil (2.)



Cherry tomato and rock shrimp risotto (22.)

Linguini, Bolognese, Romano cheese

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

Garganelli, crimini mushrooms, roasted garlic leeks and goat cheese cream



Olive Oil Poached Wild King Salmon, local shelling bean cassoulet, chorizo and tomatoes

Pan Seared Duck Breast “Frites”, rice fries and polenta fries, smoky red wine and soy, lentils and melted onions

Pan Seared Long Island Fluke, cucumbers, sweet peppers and split pea puree

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