Dinner Menu
Friday, September 17th, 2010
Small Plates
10.
Chickpea and Eggplant Soup, split pea toast, tahini and olives
Smoked King Mackerel Pate, radish salad, cucumbers, rye mustard
Delicata Squash Salad, bacon, blue cheese, roasted onions, lettuces
Tartare of NEFF Beef Strip Loin, pickled watermelon, white miso and fried rice (12.)
Crispy Lamb Neck, jasmine rice crust, green beans, wheat berries and apricot yogurt
Seared Diver Scallops, Gilfeather turnip puree, lentils and red wine (12.)
Marinated Red and Fried Green Tomato Tacos, almond romesco, 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, braised rabbit, arugula and goat cheese
Linguini, bone marrow Bolognese
Semolina dumplings, chicken, cabbage, rosemary and fried garlic broth
Spaetzle, melted onions, mushrooms, duck confit and whole grain mustard
Penne, roasted tomato, Parmesan and EVOO (14.)
Plates
25.
Braised Westminster Pork Shank, tongue of fire cassoulet, roasted kale, Jerusalem artichokes
Sauteed Long Island Fluke, soft polenta, warm tomato salad, salsa verde
Seared Normandy Duck Breast, butternut squash and farro, baby bitter greens, orange, parsley, sage, rosemary and thyme
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness