Dinner Menu
Sunday, August 29th, 2010
Small Plates
10.
Beet “Sunday”, almonds, raisins, coco nibs, lemon thyme whip and shallot gastrique
Roasted Sweet Breads, prosciutto, pickled watermelon, heirloom tomato and shiso (12.)
Crispy Rice and Chicken Wing Confit Croquettes, hoisin, cabbage
Jonah Crab and Green Bean Salad, cantaloupe, dill, chives and sunflower seeds (12.)
Farm Girl Farm Tomatoes, bacon, lettuces and aioli
Trout, Fluke and Potato Fritters, caper, parsley and smoky eggplant puree
Steamed Mussels, spicy Thai coconut broth
Split Pea Hummus, roasted peppers, tahini yogurt
Sourdough Toasts with olive oil (2.) Mixed Greens with vinaigrette (8.)
Pasta
18.
Duck confit, mustard and crimini mushrooms with spaetzle
Linguini with bone marrow and tomato
Garganelli, rock shrimp, milk poached garlic puree and sun dried tomato (24.)
Orecchiette, lamb, green olive and sweet pepper ragout
Crispy eggplant “lasagna”, Provolone, tomato and Swiss chard
Plates
25.
Olive Oil Poached Wild King Salmon, beet, leek and orange risotto, dill cream, ugly cucumber salad
Pan Seared NEFF Skirt Steak, kale, fingerling potatoes, melted onions, whipped blue cheese and lentil puree
Roasted Misty Knoll Chicken Breast, warm cherry tomato and diver scallop salad, roasted tomato fondue, balsamic reduction and basil
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness