Dinner Menu
Friday, August 6th, 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
Blue Cheese Meatballs, caramelized onions and roasted tomatoes
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, hominy, pickled zucchini and sweet pepper 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
Chicken and spaetzle, kale and wheat berries
Plates
25.
Pan Seared NEFF Beef, Winthrop Estate shiso butter, smoked soy
and balsamic braised portobella and crimini mushrooms, roasted cabbage, fried 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, pork sausage,
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