Dinner Menu

Tuesday, September 14th, 2010

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Small Plates


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.)



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



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