Dinner Menu

Tuesday, August 3rd, 2010

share this:

Small Plates


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.)



Orecchiette, spicy pork sausage, broccoli, almonds and olives

Dumplings, fresh tomatoes and pesto

Penne, beef and tomato ragout



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