Dinner Menu

Tuesday, August 11th, 2015

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Summer Prix Fixe
Three Course  45.
Four Course 55.
Five Course 65.

Chilled Borscht of Tart Plums, coconut and ginger chimichurri

 Cherry Tomato “Gazpacho”, smoked paprika, poached rock shrimp, green olives, zucchini, garlic croutons

Soup of Matty’s Roasted Garlic and Dandelion Greens, crushed egg toast, chives, Parmesan and chicken stock

Petite Maine Lamb Curry, Greek yogurt, golden raisin, eggplant, chickpeas

Green Beans from Lee, roasted onion, fried potato, bacon, horseradish, lettuces, and Animal Farm buttermilk 

Shisito, Corn and Aged Vermont Cheddar Pimento Cheese, challah, crushed Ritz, generic iceberg

Chicken Liver and Cashew Pate, peach chutney, nectarine sherry jam, pickles, mustard and toast 

Sugar Snaps and Berle Farm Yogurt, mint, cucumber, red onion and sunflower seeds

Cheap Beer Battered Haddock Tails, lemon, caper, sweet pea aioli

Cob Braised Pork Shoulder, almond romesco, corn, jalapeno, pico de gallo, queso fresco

Seared NEFF Tri-Tip, buttton mushroom puree, thyme, russets and green beans

Roasted Nova Scotia Swordfish, white bean puree, tomato, black olives, fennel seed and pepperonciniŸŸŸŸŸŸ

Orecchiette, arugula and toasted pine nut pesto, Grano Padano

Cavatelli, eggplant puree, tomatoes, zucchini, pecorino

Ginger and Greek Yogurt Panna Cotta, apricot “soup”, garam masala crumble

 Blueberry and Cornmeal Cake, mascarpone, more blueberries, almond and white chocolate

Chocolate and Coconut Sorbet, pecan raisin granola, banana