Dinner Menu
Friday, August 27th, 2010
Small Plates
10.
White Bean and Tomato Soup, roasted tomato and Parmesan
Lamb Neck Tacos, tomatillos, ancho pepper cabbage
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
Jonah Crab and Green Bean Salad, cantaloupe, dill, chives and sunflower seeds (12.)
Trout, Fluke and Potato Fritters, caper, parsley and smoky eggplant puree
Mixed Greens with vinaigrette (8.)
Sourdough Toasts with olive oil (2.)
Pasta
18.
Duck confit, mustard and crimini mushrooms with spaetzle
Garganelli, rock shrimp, milk poached garlic puree and sun dried tomato (24.)
Orecchiette, lamb, green olive and sweet pepper ragout
Crispy eggplant “Lasagna”, Parmesan, Swiss chard, basil and black olive pesto
Plates
25.
Olive Oil Poached Wild King Salmon, roasted beet risotto, dill cream and orange salad
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