Saturday, June 26, 2010

Early Summer Menu

Soup & Salads

Green Bean Salad
Benton’s country ham, greens, green goddess dressing

Spinach salad
Baffoni’s fried egg, house cured bacon, radish, Westfied Farm Capri chevre, red wine vinaigrette

Heirloom Tomato & Cucumber Gazpacho
Mozzarella, smoked balsamic

Small Plates

Native RI Popcorn
Duck Fat & lemon thyme

Warm Marinated Picholine Olives

Island Creek Oysters
bloody marry gelee, fennel pollen

Hill Farm Pork Meatballs
Sofrito ,Wisconsin Parm

Truffle Mac & Cheese
smoked crumb crust

Blue hill Bay Mussels
swiss chard, grain mustard, charred lemon, Arbiquino oil

Wild Mushroom Flatbread
caramelized onion, ricotta, arugula, lemon thyme dressing

Point Judith calamari
kalamata olives, Basque pepper, herbs, romesco sauce

Entrees

Half Roasted Organic Chicken
carrots ,whipped potato, jus

Oake Knoll Ayshires Veal Meatloaf
Cheesy polenta, poached farm egg, succotash

Northeast Family Farms Crispy Pork belly
warm black chickpea salad, preserved lemon, flavors of hummus

Wild Striped Bass
Summer vegetable hash, tomato, dill oil, Benton’s country ham froth

Painted Hills Sirloin
crispy potato pave, green beans, glazed shallots

Ricotta Stuffed Squash Blossoms
House made spaghetti, slow roasted tomatoes, fennel & pollen

Braised Pel freez Rabbit
Semolina gnocchi, bright lights chard, shaved radish, hints of citrus, nasturtium

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