August Dinner Menu 2009

Bartlett Farm Tomato Gazpacho
Baby Heirloom Tomatoes, Jalapeno-Cucumber Sorbet

Prosciutto and Melon salad
Micro Basil, Piave Vecchio, Aged balsamic

Roasted Baby Beet Salad
Pistachio, Humboldt Fog Mousse, Beet Chips

21 Federal Caesar Salad
White Anchovy Crouton, Parmigiano Reggiano Crisp

Warm Malpeque Oysters
Champagne-Truffle Glacage, Buttered Leeks, Jonah Crab

Seared Sea Scallops
Corn Pudding, Corn Relish, crispy Bacon

Slow Roasted Portobello Mushroom
Oven-Dried Tomato, Parmesan Pudding

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Olive Oil and garlic Marinated Yellowfin Tuna
Cannellini Bean Ragout, Crispy Calamari, Golden Raisins,
Preserved Lemon

Pan Roasted Giannone Chicken Breast
Toasted Garlic and Lemon Farro, warm Arugula Salad, basil Aioli

Butter Poached Lobster
Marscapone Risotto, Summer Truffle, Sugarsnap Peas

Grass Fed Meyers Farm Sirloin
Haricot Vert, Parmesan Shoestring Fries, Tomato Salad

Pan Seared Halibut
Sweet Corn, Pancetta and Littleneck Clam Chowder

Grilled Loin of Lamb
Braised Shoulder, Potato Gnocchi, Chanterelles, Heirloom Carrot Salad

SIDE ORDERS
Parmesan Shoestring Fries, Mashed Potatoes, Haricot Vert, Risotto

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Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki