Summer Dinner Menu 2009

Saffron Mussel Bisque
Roasted Pepper & Mussel salad

Spring Vegetable Salad
House Made Lemon Ricotta, Shaved Serrano

Roasted Baby Beet Salad
Shaved Candy Striped Beets, Humboldt Fog, Pistachio Emulsion

21 Federal Caesar Salad
White Anchovy Crouton, Parmigiano Reggiano Crisp

Fried Malpeque Oysters
Spring Pea Remoulade, Shaved radish

Seared Sea Scallops
Chanterelles, House Cured Bacon, Toasted Hazelnuts

Slow Roasted Portobello Mushroom
Oven-Dried Tomato, Parmesan Pudding

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House Made Pasta of the Day

Pan Roasted Giannone Chicken Breast
Eggplant Ravioli, Sauteed Rapini

Sautéed Striped Bass
Fingerling Potato and Chorizo Hash, Fava Beans

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

Pan Seared Halibut
Sweet Corn, Pancetta and Littleneck Clam Chowder

Fennel Scented Veal Loin
Parissienne Gnocchi, Crispy Sweetbreads, Fiddlehead Ferns

SIDE ORDERS

Parmesan Shoestring Fries, Mashed Potatoes, Rapini, Haricot Vert


Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki