Dinner Menu
Tuesday, September 14th, 2010
Small Plates
10.
Jerusalem Artichoke Soup, dill and black pepper crème
Chicken Liver Pate, pork rillettes, fig jam, chutney, cornichon and toasts
Fried Delicata “Rings”, bacon, blue cheese, roasted onion, lettuces
Smoked Bluefish Mousse, elderflower mostarda, cucumbers and red white fish roe
Italian Eggplant Tapenade, split pea hummus, sweet peppers and tahini
Crispy Lamb Neck, jasmine rice crust, green beans, wheat berries and apricot yogurt
Fried Green Tomato Tacos, almond romesco sauce, chorizo and cabbage slaw
Beet “Sundae”, raisins, toasted almonds, coco nibs, red wine gastrique and sour citrus “whip”
Sourdough Toasts with olive oil (2.)
Pasta
18.
Orecchiette, whey braised veal ragout, ricotta
Linguini, bone marrow Bolognese
Semolina dumplings, chicken, cabbage, rosemary and fried garlic broth
Lamb, eggplant and sweet pepper ragout, garganelli
Plates
25.
Seared NEFF Skirt Steak, lentils and gilfeather turnips, roasted kale, borscht sauce
Roasted Fluke, warm tomatoes and white beans, salsa verde
Misty Knoll Chicken Breast, butternut squash and farro, mushrooms, bacon braised collards
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness