Dinner Menu
Wednesday, August 4th, 2010
Small Plates
10.
Green Beans, Caesar dressing, fried garlic crumbs, red Nordland potatoes and Parmesan
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, broccoli, almonds and olives
Dumplings, fresh tomatoes and pesto
Penne, spicy pork sausage and roasted kale with blue cheese
Plates
25.
Pan Seared NEFF Beef, Winthrop Estate shiso butter, roasted cabbage, fried duck egg,
smoked soy and balsamic braised portobella and crimini mushrooms
Roasted Diver Scallops, cherry tomatoes, lentil and green tomato stew, creamed corn and hominy
Brown Butter Poached Rainbow Trout, almonds, fried garlic green and flat beans,
mashed potatoes, roasted shallot and caper vinaigrette
Pan Seared Misty Knoll Chicken Breast, chorizo, chickpeas, quinoa, grains,
organic carrot puree and sherry jus
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness