Dinner Menu
Friday, August 26th, 2011
Small Plates
10.
Fried Oyster Tacos, dressed lettuce, almond romesco and jalapeno
Split Pea and Sweet Pepper Soup, lamb sausage, bitter lettuces, raisin oil
Veal Schnitzel, pickled veggies, egg salad
Danish Meatballs, currant mustard, cucumber salad
Overmeade Tomatoes, fried mozzarella, basil, Caesar and black pepper
Tuna and Swordfish “Melt”, pita, gruyere, capers, olives, tomato fondue and lettuces
Romanian Frying Pepper Tortilla, goat cheese, more peppers and sorrel
Rice and Pork Confit Croquettes, sambal honey, lemongrass, lime and watermelon
Berry Patch Melon and Lettuces, FGF lemon cucumber, poppy and fennel seed yogurt vinaigrette
Plums and Cherry Tomato Salad, Jonah crab, orange, saffron and vanilla
Sourdough toasts 2.
Pasta
20.
Penne, bone marrow tomato sauce, salami crumbs
Roasted corn risotto, cherry tomatoes
Linguini, local tomato sauce, roasted garlic, High Lawn ricotta and Parmesan
Semolina dumplings, braised Vermont rabbit, chopped clams and leeks
Smoked Gouda mac and cheese, jalapeno and Matty’s broccoli
Plates
25.
Pan Roasted NEFF Beef, blue cheese kale, beets, balsamic figs
Flash Seared NJ Tuna, tomatillo salsa, crispy masa, pumpkin seeds and cilantro
Georges Bank Swordfish, miso, soy beans, carrots, scallion and rice congee
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. Meals Tax is now 7%, 6.25% MA and .75% Local