Dinner Menu
Saturday, August 7th, 2010
Small Plates
10.
Blue Cheese Meatballs, caramelized onions and roasted tomatoes
Chilled Heirloom Lemon Cucumber Soup, orange oil and supremes
Tomato Salad, marinated mozzarella, basil balsamic and olive oil
Crispy Duck and Rice Croquettes, sriracha aioli, duck sauce
La Quercia Proscuitto and Overmeade Melon, shaved Parmesan, cassis vinegar
Smoked Bluefish Tacos, almond romesco, salsa and cabbage
Romaine Salad, sweet corn, giant lima beans, hominy, pickled zucchini and sweet pepper vinaigrette
Beet Salad, diced gravlax, wasabi tobiko, pickled onions and creamy quinoa
Almond and Chicken Liver Pate, raisin chutney and toasts
Sourdough Toasts with olive oil (2.)
Pasta
18.
Garganelli, cheddar “mac and cheese”, leeks and corn
Dumplings, fresh tomatoes and pesto
Braised chicken, spaetzle, kale and wheat berries
Cream cheese Cavatelli, smoked trout, parsley, capers and shallots
Plates
25.
Braised Buffalo (Bison) Shortribs, chevre white polenta, beets, mushrooms and smoky balsamic
Roasted Diver Scallops, cherry tomatoes, fingerling potatoes, creamed corn
NEFF Pork Spare Ribs, baked beans, Caesar green beans and onion beignets
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness