Dinner Menu
Thursday, August 26th, 2010
Small Plates
10.
Yukon Gold Potato, Garlic and Kale Soup
Crispy Lamb Neck Tacos, tomatillos, ancho pepper cabbage
Duck Liver and Almond Pate, currant cassis reduction and toasts
Roasted Beets, cantaloupe, feta, dill vinaigrette and lemony sunflower seeds
Farm Girl Farm Tomatoes, bacon, lettuces, garlic toasts and aioli
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.
Saffron, black olive and rock shrimp risotto (22.)
Linguini, Beef Bolognese, Romano cheese
Crispy “Eggplant Parmigiana”, eggplant, provolone, tomatoes and French phyllo
Garganelli, crimini mushrooms, roasted garlic and goat cheese cream
Orecchiette, lamb, green olive and sweet pepper ragout
Plates
25.
Olive Oil Poached Wild King Salmon, quinoa, wheatberries, rice, roasted tomatoes and chorizo vinaigrette
Pan Seared NEFF Skirt Steak, lentils, melted onions, fingerling potatoes, kale and a roasted garlic bone marrow jus
Roasted Scallops, cucumbers, pickled watermelon, split pea puree and shiso yogurt
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness