Dinner Menu
Tuesday, August 3rd, 2010
Small Plates
10.
Fried Green Tomatoes, Caesar, lettuces, bacon and roasted onion
Boston Mackerel and Cream Cheese Fritters, leeks vinaigrette and wheat berries
Sockeye Salmon Gravlax, beets, oranges, fingerling potatoes and caraway mustard
Cucumber and Frye’s Mango Salad, spicy lime vinaigrette, rice noodles and herbs
Clam and Corn Chowder, sweet spicy pepper oil
Tomato Salad, marinated mozzarella, basil balsamic and olive oil
Crispy Duck and Rice Croquettes, sriracha aioli, duck sauce
Beet Salad, ricotta salata, lemon, honeycomb and rosemary with walnuts
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, spicy pork sausage, broccoli, almonds and olives
Dumplings, fresh tomatoes and pesto
Penne, beef and tomato ragout
Plates
25.
Pan Seared NEFF Beef, Winthrop Estate shiso butter, soy smoked exotic mushrooms, fried duck egg and roasted cabbage
Roasted Diver Scallops, cherry tomatoes, lentils, creamed corn and hominy
Brown Butter Poached Rainbow Trout, almond, fried garlic, green beans and flat beans, mash potatoes, caper roasted shallot vinaigrette
Pan Seared Misty Knoll Chicken Breast, warm chorizo, grain and chickpea salad, spiced carrot puree and sherry jus
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness