Dinner Menu
Wednesday, June 1st, 2011
Small Plates
10.
Woven Roots Lettuces, red wine vinaigrette, croutons and radish
Berry Patch Arugula, giant white limas, salsa verde
Confit and Pickle of Beef Tongue, horseradish, potato and egg salad
Pork Belly Tacos, refried beans, jalapeno, slaw and almond romseco
Split Pea Hummus, black olive tapenade and toasts
Seafood Fritters, more seafood, Dragonetti herbs, marinated asparagus
Portobello Confit, braised walnuts, quinoa, roasted onions, steak vinaigrette
Overmeade Gardens Chilled Asparagus Soup, citrus, sumac and Winthrop mints
Rice and Chicken Croquettes, blue cheese, hot sauce
Chicken Liver Pate, seasonal garnishes, toasts
Sourdough toast (2.)
Pasta
20.
Torchio, bone marrow tomato sauce, salami crumbs
Rigatoncini, roasted tomato, High Lawn ricotta, EVOO and Parmesan
Spaghetti, albacore, bacon butter and chilies
Whole-wheat spaetzle, asparagus, arugula, truffled cream
Pizzichi de Farro, lamb, green olives and bitter lettuces
Semolina gnocchi, turnip green and almond pesto, pork sausage
Plate
25.
Pan Roasted Spanish Mackerel, white miso, spinach, sesame and Japanese turnips
Required Legal Notice:
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Before placing your order, please inform your server if a person in your party has a food allergy