Dinner Menu
Wednesday, September 1st, 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