Events
Restaurant Weeks, August 15-20, 22-27 2010
Dinner Menu
Three Courses $33.10 / with half glass wine pairing, $48.10 / full glass wine pairing $58.10
(No Substitutions)
Appetizers
Verrill Farm Sweet Corn Soup
Fines Herbs & Truffle Crème Fraiche
Pierre Gaillard, Le Secret Ivre, Viognier/Roussane, Rhône Valley, France 2007
Heirloom Tomato & Watermelon Salad
Purslane & Basil Seed Vinaigrette
Chateau d'Orschwihr, Bollenberg, Pinot Blanc, Alsace, France 2008
Entrees
Seared Scottish Salmon
Verrill Farms Beets, Forbidden Black Rice & Gingered Beet Vinaigrette
Novellum, Chardonnay, Vin de Pays des Côtes Catalanes, France 2009
Dry Rubbed Berkshire Pork Loin
Applecrest Farm Peaches, Sweet Corn & Pork Belly Cracklins
Patrick Lesec, Vieilles Vignes, Grenache/Syrah, Vacqueyras, Rhône Valley, France 2005
Garden Vegetable Tart
Summer Vegetables, Herb Goat Cheese & Tomato-Tarragon Vinaigrette
Domaine de Triennes, Rosé, Vin de Pays du Var, France 2009
Desserts
White Peach Sorbet
Sesame Cookie
Saracco, Moscato d’Asti, Piedmont, Italy 2009
Giandujia Chocolate & Peanut Butter Semifreddo
Caramel Sauce & Salted Peanuts
Banfi, Rosa Regale, Brachetto d’Acqui, Piedmont, Italy 2008
Key Lime Tart
Local Berries
Château Haut-Bergeron, Sauternes, Bordeaux, France 2003
Restaurant Week Lunch Menu
Three Courses $20.10 / Lighter lunch 2-courses, $15.10 / With a Glass of Anselmi Pinot Grigio or Evodia Grenache Additional $5.00
(No Substitutions)
Appetizers
Chilled Tomato Gazpacho
Cilantro & Lime Crème Fraiche
Little Gem & Radicchio Chopped Salad
Great Hill Blue Cheese, Toasted Pecans & Balsamic Vinaigrette
Entrees
Jonah Crab Cakes
Heirloom Tomatoes, Sweet Corn, Parsley & Caperberry Vinaigrette
Organic Braised Chicken Leg
Lemon, Ginger, Pinenuts, Israeli Cous Cous & Summer Squash
Garden Vegetable Tart
Summer Vegetables, Herb Goat Cheese, Tomato-Tarragon Vinaigrette
Desserts
White Peach Sorbet
Sesame Cookie
Giandujia Chocolate & Peanut Butter Semifreddo
Caramel Sauce & Salted Peanuts
Key Lime Tart
Local Berries
