Dinner Menu
Friday, September 10th, 2010
Small Plates
10.
Beet “Sundae”, almonds, raisins, coco nibs, lemon whip and shallot gastrique
Chicken Wing and Rice “Croquettes”, srirachia aioli and carrot slaw
Crispy North Plain Farm Pig Foot, pickled heart, sweet peppers and tomatillo
Roasted Tomato Soup, black olive and Parmesan “pesto”, petite grilled cheese
Chicken Liver Pate, pork rillettes, fig jam, chutney, cornichons and toasts
Tomatoes; fried green, oven roasted reds, raw cherry, blue cheese and bacon
Melon Salad, feta, cucumber and poppy seed vinaigrette
Fluke Sashimi, hot peppers, lime and buttercup squash
Sourdough Toasts with olive oil (2.)
Mixed Greens with vinaigrette (8.)
Pasta
18.
Whey braised pork ragout, mushrooms and garganelli
Linguini with beef and bone marrow Bolognese
Orecchiette, roasted tomato, pancetta and Parmesan
Goat cheese dumplings, caramelized sunchokes, melted onions and brown butter
Plates
25.
Braised NEFF Beef Rib, Gilfeather turnips, lentils, braised Swiss chard, Swiss chard pesto
Seared Bluefish, potatoes, bacon braised collards and porcini puree
Pan Roasted Fluke, butternut squash and farro “risotto”, delicata rings, orange gremolata
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness