Dinner Menu
Sunday, August 8th, 2010
Small Plates
10.
Blue Cheese Meatballs, roasted tomatoes and roasted shallot vinaigrette
Corn Soup, orange and shiso oil
Tomato Salad, marinated mozzarella, basil balsamic and olive oil
Crispy Chicken Wing Confit and Rice Croquettes, mango coulis
La Quercia Proscuitto and Overmeade Melon, shaved Parmesan, cassis vinegar
Smoked Bluefish Tacos, almond romesco, salsa and cabbage
Romaine Salad, Caesar dressing and garlic crumbs
Beet Salad, 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
Linguini, broccoli, ricotta salata and wilted lettuces
Plates
25.
Braised Buffalo (Bison) Shortribs, chevre white polenta, beets, mushrooms and smoky balsamic
Salumeria Biellese Garlic Sausage, summer cassoulet with creamed corn, spicy cherry tomato and squash salad
NEFF Pork Spare Ribs, baked beans, garlic green beans and onion beignets
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness