Dinner Menu
Saturday, June 4th, 2011
Small Plates
10.
Overmeade Lettuces, red wine vinaigrette, croutons and radish
Local Spinach Salad, elderflower vinaigrette, peanuts and currants
Seafood Fritters, Caesar, Dragonetti herbs
Fried Oyster Tacos, almond romesco, cilantro and chicory
Boudin Noir and Lentil Stew, poached egg, smoked paprika and asparagus
Portobello Confit, giant limas, quinoa and roasted onions
Chickpea Falafel, split pea hummus, curried lime and rock shrimp vinaigrette
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.
Orecchiette, roasted tomato, High Lawn ricotta, EVOO and Parmesan
Spaghetti, albacore, bacon butter and chilies
Whole-wheat spaetzle, beef tongue, sunflower seed and turnip green pesto
Pizzichi de Farro, lamb, green olives and Berry Patch escarole
Goat cheese cavatelli, asparagus, sun dried tomatoes and capers
Plates
25.
Pan Roasted Spanish Mackerel, a taste of Woven Roots produce and their basil, brown rice
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