Dinner Menu
Thursday, August 5th, 2010
Small Plates
10.
Green Bean Salad, Caesar dressing, fried garlic crumbs, red Nordland potatoes and Parmesan
Sockeye Salmon Gravlax, sunny side up duck egg, wasabi roe and sour cream dip
Almond and Chicken Liver Pate, red wine raisin and onion chutney and sourdough toasts
Chilled Heirloom Lemon Cucumber Soup, goat cheese and tomato fondue
Tomato Salad, marinated mozzarella, basil balsamic and olive oil
Crispy Duck and Rice Croquettes, sriracha aioli, duck sauce
Romaine Salad, sweet corn, giant lima beans, roasted onions, fried hominy, blue cheese vinaigrette
Beet Salad, ricotta salata, lemon, fingerling potatoes and rosemary with walnuts
Sourdough Toasts with olive oil (2.)
Pasta
18.
Garganelli, cheddar “mac and cheese”, leeks and corn
Dumplings, fresh tomatoes and pesto
Penne, beef and tomato ragout
Plates
25.
Pan Seared NEFF Beef, Winthrop Estate shiso butter, smoked soy
and balsamic braised portobella and crimini mushrooms, roasted cabbage, sticky rice
Roasted Diver Scallops, cherry tomatoes, lentils, creamed corn
Brown Butter Poached Rainbow Trout, almonds, fried garlic green and
flat beans, mashed potatoes, shallot and caper vinaigrette
Pan Seared Misty Knoll Chicken Breast, chorizo,
Chickpeas, quinoa, farro and Frye’s mango coulis
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness