Dinner Menu
Wednesday, August 25th, 2010
Small Plates
10.
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.)
Pasta
18.
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
Plates
25.
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