Dinner Menu

Friday, August 6th, 2010

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Small Plates


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.)



Garganelli, cheddar “mac and cheese”, leeks and corn

Dumplings, fresh tomatoes and pesto

Chicken and spaetzle, kale and wheat berries



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