Dinner Menu

Wednesday, September 1^st, 2010

Small Plates

10.

Beet “Sundae”, almonds, raisins, coco nibs, lemon thyme whip and shallot gastrique

Roasted Veal Sweetbreads, local shelling bean cassoulet, garlic toast

Tasting of Wild Salmon Pates; smoked belly rillette, gravlox rillette and peppered mousse, cucumber, dill and watermelon salad (12.)

Overmeade Gardens Tomatoes, bacon, lettuces and aioli

Split Pea Hummus, sundried tomatoes, olives and toasts

Tomato White Bean Soup, Parmesan arancini, parsley cream

Pan Seared Pork Belly, Gilfeather turnip puree, balsamic figs

Warm Delicata Squash Salad, Serrano crisps, manchego, sweet peppers, roasted onion and sherry vinaigrette

Sourdough Toasts with olive oil (2.) Mixed Greens with vinaigrette (8.)

Pasta

18.

Crispy pork and eggplant “lasagna”, ricotta, smoky eggplant puree

Linguini with bone marrow and tomato

Orecchiette, lamb Bolognese, Romano cheese

Chicken and fried garlic mussel Soup, herb dumplings and thyme

Rabbit confit, spaetzle, mushrooms and mustard

Plates

25.

Seared Long Island Fluke, tomatoes, creamed quinoa and shiso brown butter

Steamed Blue Fish, sourdough crust, kale, potatoes, melted onions, smoky red wine jus

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness