Dinner Menu
Saturday, September 4th, 2010
Small Plates
10.
Beet “Sundae”, almonds, raisins, coco nibs, lemon thyme whip and shallot gastrique
Wild Salmon Gravlox Rillette, with watermelon cucumber, dill and elderflower mustard
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, dried Serrano and lemony sunflower seeds
Pan Roasted Boston Mackerel Tacos, tomatillo salsa, cabbage slaw
Cherry Tomatoes, tomatoes, musk melon, feta and citrus shiso vinaigrette
Farm Girl Farm Lettuces, blue cheese, walnuts, delicata squash and balsamic
Sourdough Toasts with olive oil (2.) Mixed Greens with vinaigrette (8.)
Pasta
18.
Whey braised pork ragout, mushrooms and garganelli
Linguini with bone marrow bolognese
Orecchiette, roasted tomato, rock shrimp, garlic and celery (22.)
Spaetzle, rabbit confit, melted onions and mustard
Plates
25.
Trout “Confit”, farro and local shelling beans, acorn squash, bacon red wine jus
Pan Roasted Misty Knoll Chicken Breast and Thigh, manchego grits, roasted peppers, tomatoes and sherry
Seared Diver Scallops, lentils, Gilfeather turnip puree and kale, sage brown butter
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness