Dinner Menu

Saturday, August 7th, 2010

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Small Plates


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.)



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



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