Dinner Menu
Friday, June 3rd, 2011
Small Plates
10.
Overmeade Lettuces, red wine vinaigrette, croutons and radish
Woven Roots Spinach Salad, elderflower vinaigrette, peanuts and raisins
Confit and Pickle of Beef Tongue, horseradish, potato and egg salad
Seafood Fritters, onion crème, Dragonetti herbs
Fried Oyster Tacos, almond romesco, cilantro and slaw
Boudin Noir and Lentil Stew, poached egg, smoked paprika and asparagus
Portobello Confit, giant limas, quinoa and roasted onions
Whey Braised Mussels, generic salami, sage and chili
Rice and Chicken Croquettes, blue cheese, hot sauce
Chicken Liver Pate, seasonal garnishes, toasts
Sourdough toast (2.)
Pasta
20.
Rigatoncini, roasted tomato, High Lawn ricotta, EVOO and Parmesan
Spaghetti, albacore, bacon butter and chilies
Whole-wheat spaetzle, garlic sausage, sunflower seed and turnip green pesto
Pizzichi de Farro, lamb, green olives and Berry Patch bitter lettuces
Goat cheese cavatelli, asparagus, sun dried tomatoes and arugula
Plate
25.
Pan Roasted Spanish Mackerel, split pea hummus, falafel, curried lime and rock shrimp vinaigrette
Seared Moulard Duck Breast, rhubarb chutney, Japanese turnips, too much pepper and Winthrop mints
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