Tuesday, August 3rd, 2010
Seasonally Inspired Food
Salads and Small Plates
Pork Terrine, seasonal garnishes and toasts
Local Lettuces, broccoli, sunflower seeds and Provolone
Chilled Fish Salad, roasted green tomatoes, cucumbers and quinoa
Tomatoes, gazpacho vinaigrette and white beans
Seasonal greens, vinaigrette 6.
Chicken liver and almond pâté, bacon and balsamic onions
Braised Berkshire pork, vegetable pickles, sambal aioli (spicy)
Braised Portobello, sun dried tomato olive tapenade, young provolone
Turkey, Asian BBQ and coleslaw
Deviled Egg Salad, white anchovies and cucumbers
“PLT”, prosciutto, tomato, aioli and lettuce
Grilled cheese 6.
Orecchiette, veal ragout, gremolata sourdough crumbs
Mustard spaetzle, olives, zucchini and saffron broth
Semolina gnocchi, shiitakes, chevre and braised greens
Penne, roasted tomatoes, Parmesan and EVOO 8.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness