Dinner Menu
Thursday, September 2nd, 2010
Small Plates
10.
Beet “Sundae”, almonds, raisins, coco nibs, lemon thyme whip and shallot gastrique
Tasting of Wild Salmon Pates; smoked belly rillette, gravlox rillette and peppered mousse, cucumber, dill and watermelon salad (12.)
Overmeade Gardens Tomatoes, bacon vinaigrette, lettuces and aioli
Split Pea Hummus, sundried tomatoes, olives and toasts
Buttercup and Sweet Pepper Soup, parsley cream and lemony sunflower seeds
Pan Roasted Boston Mackerel Tacos, tomatillo salsa, cabbage and quinoa
Delicata Squash, Serrano crisps, manchego, roasted onion and sherry vinaigrette
Farm Girl Farm Lettuces, blue cheese, walnuts, portobello and balsamic
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
Garganelli, mushrooms and goat cheese
Herb dumplings, garlic, chicken and rock shrimp soup, celery and carrot (22.)
Rabbit confit, spaetzle, melted onions and mustard
Plates
25.
Monk Fish “Confit”, farro, Gilfeather turnip puree, leeks and potatoes, bacon red wine jus
Seared Bluefish, creamed lentils, corn and kale with acorn squash chutney
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness