Dinner Menu
Friday, September 3rd, 2010
Small Plates
10.
Beet “Sundae”, almonds, raisins, coco nibs, lemon thyme whip and shallot gastrique
Tasting of Wild Salmon Pates; smoked belly rillette and gravlox rillette, with cucumber and dill
Fried Farm Girl Farm Eggplant, white miso emulsion, summer squash and mirin
Crispy North Plain Farm Pig Foot, pickled heart, egg salad and tomato
Buttercup Squash and Sweet Pepper Soup, goat cheese and lemony sunflower seeds
Pan Roasted Boston Mackerel Tacos, tomatillo salsa, cabbage and quinoa
Cherry Tomatoes, tomatoes, musk melon, feta and black pepper citrus shiso vinaigrette
Farm Girl Farm Lettuces, blue cheese, walnuts, portobello and balsamic
Sourdough Toasts with olive oil (2.) Mixed Greens with vinaigrette (8.)
Pasta
18.
Whey braised pork ragout, shiitakes and garganelli
Linguini with bone marrow, lamb and tomato
Herb dumplings, roasted tomato, rock shrimp, fried garlic and celery (22.)
Spaetzle, rabbit confit, melted onions and mustard
Plates
25.
Monk Fish “Confit”, farro, leeks and potatoes, split pea puree, bacon red wine jus
Pan Roasted Misty Knoll Chicken Breast and Thigh, delicata squash, manchego grits, roasted peppers, tomatoes and sherry
Seared Brandt Farm Hanger Steak, lentils, turnips and kale, roasted onions and garlic
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness