Dinner Menu
Thursday, March 22nd, 2012
Small Plates
10.
Chicken Wing Confit Charcuterie
terrine of foie gras and wing, rillette, pate, pickles, jam and toast
Duo of Hummus
chickpea and yellow split pea hummus, toasts, olives and sun dried tomatoes
Fried Oyster and Oyster Mushrooms
sesame miso “aioli”, spicy young greens
Veal Sausage Tacos
refried beans, almond romesco, cilantro, cheddar and jalapeno
Savory Yogurt Panna Cotta
grapefruit, mint, black radish, orange juice and EVOO
Sliced Black Queen Angus London Broil (rare)
roasted onions, cold roasted garlic “creamed spinach” , peppercress, feta, toasted store brought potato bread
Seared East Coast Calamari
avocado, last summer’s hot and sweet sauce, giant lima beans, sunflower seeds
Pan Fried Pork Scrapple
bacon ketchup, egg and buttered toast
Sourdough toasts 2. Turkey “nuggets” 10. Menu tasting 35./50.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Pizzichi di Farro, whey braised Cricket Creek veal, local broccoli rabe, white beans
Strozzapreti, grass fed and finished beef Bolognese, crumbs
Plates
25.
Sautéed Diver Scallops
fricassee of Yukon Golds, capers, lemon, tarragon and commodity pea puree
Fried Local Veal Schnitzel
egg salad, cabbage, young mustard greens and anchovy
Crispy Confit of Niman Ranch Pork Spare Ribs
braised greens, polenta and maple gastrique
Steamed Rhode Island Hake and Montauk Fluke
littleneck clams, braised bacon, quinoa, garlic chive “pistou”, semolina gnocchi
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 7%, 6.25% MA and .75% Local