Dinner Menu
Thursday, June 2nd, 2011
Small Plates
10.
Overmeade Lettuces, red wine vinaigrette, croutons and radish
Woven Roots Spinach Salad, elderflower vinaigrette, peanuts and raisins
Berry Patch Arugula, giant white limas, mustard and lemon
Confit and Pickle of Beef Tongue, horseradish, potato and egg salad
Seafood Fritters, more seafood, Dragonetti herbs, marinated asparagus
Pork Belly Tacos, almond romesco, refried beans, cilantro and slaw
Portobello Confit, braised walnuts, quinoa, roasted onions, steak vinaigrette
Overmeade Gardens 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
Goat cheese cavatelli, pork sausage, sunflower seed and turnip green pesto
Plate
25.
Pan Roasted Spanish Mackerel, split pea, Japanese turnips, rock shrimp and black olive
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