Dinner Menu
Sunday, September 5th, 2010
Small Plates
10.
Beet “Sundae”, almonds, raisins, coco nibs, lemon thyme whip and shallot gastrique
Chicken Wing and Rice “Croquettes”, wing sauce, pickles
Crispy North Plain Farm Pig Foot, pickled heart, egg salad and tomato
Split Pea and Smoked Paprika Soup, dried Serrano ham
Fried Boston Mackerel Tacos, tomatillo salsa, cabbage slaw
Cherry Tomato and Cucumber Salad, seared beef steak tomato, white miso emulsion
Chicken Liver Pate, figs, chutney and toasts
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, leeks and mustard
Plates
25.
Trout “Confit”, farro, local shelling beans and acorn squash, bacon vinaigrette
Pan Roasted Misty Knoll Chicken Breast and Thigh, manchego grits, roasted sweet peppers and tomatoes
Seared Diver Scallops, tomato and melon salad, feta, lentil puree and shiso
Beet Braised NEFF Beef Rib, Gilfeather turnip puree, potato prosciutto hash, kale
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness