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July Dinner Menu 2009
Five Onion Bisque
Braised Pork Belly, Pickled sweet Onion, Orange Supreme
Bartlett Farm Tomato Salad
House Made Lemon Ricotta, Baby Heirlooms, Micro Arugula
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
Brandade, Piperade, Chili Oil
Slow Roasted Portobello Mushroom
Oven-Dried Tomato, Parmesan Pudding
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House Made Pasta of the Day
Pan Roasted Giannone Chicken Breast
Goat Cheese Agnolotti, San Marzani Tomato Sauce,
Crispy Squash Blossom
Butter Basted Lobster
Potato Gnocchi, Chanterelles, English 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
Roasted Garlic Potato Galette, Roquefort Crema, Blistered Fig
SIDE ORDERS
Parmesan Shoestring Fries, Mashed Potatoes, Rapini, Haricot Vert
Executive Chef: Russell Jaehnig
Chef de Cuisine: Jake Biernacki