Dinner Menu
Thursday, September 9th, 2010
Small Plates
10.
Beet “Sundae”, almonds, raisins, coco nibs, lemon whip and shallot gastrique
Chicken Wing and Rice “Croquettes”, srirachia aioli and carrot slaw
Crispy North Plain Farm Pig Foot, pickled heart, sweet peppers and oven dried tomatoes
Roasted Tomato Soup, black olive and Parmesan “pesto”
Chicken Liver Pate, figs, chutney and toasts
Fried Green Tomatoes, delicata squash, Great Hill blue cheese dressing, crumbled bacon
Musk Melon Salad, feta, cucumber and poppy seed vinaigrette
Fluke Sashimi, hot peppers, lime and buttercup squash
Sourdough Toasts with olive oil (2.)
Mixed Greens with vinaigrette (8.)
Pasta
18.
Whey braised pork ragout, mushrooms and garganelli
Linguini with beef and bone marrow Bolognese
Orecchiette, roasted tomato, pancetta and Parmesan
Penne, caramelized sunchokes, melted onions, thyme brown butter and Gruyere
Plates
25.
Braised NEFF Beef Rib, Gilfeather turnips, braised Swiss chard, Swiss chard pesto
Seared Bluefish, potatoes, farro, bacon braised collards and porcini puree
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness