Tuesday, February 8, 2011

606 Congress Late Winter Dinner Menu Debut, February 21, 2011

Rhode Island Calamari ….10
lime, scallion, pickled red peppers

Warm Marinated Olives…6
Winter Citrus

"Buffalo" Sweetbreads ….15
Celery leaf salad, baley hazen blue cheese dressing

Wild Narragansett Mussels………10
Cara Cara Orange, absinthe

Katama Oysters (Marthas Vineyard) …..15
lemon  mignonette,lemon gelee, lemon froth

Grilled Octopus ……12
green sauce, tangerine, pickled fennel

CHARCUTERIE
Pickled vegetables, grain mustard
10 ea or 22 assorted
Bentons Smokey Mountain Country Ham
House Cured Duck Prosciutto
Country Style Pate
Foie Gras Terrine (supplement $3)

SOUPS & SALADS

Organic Lettuces & Herbs ….8
banyuls vinaigrette

Caesar Salad ….8
white anchovies

Beet & Pear Salad ….9
raspberry vinaigrette, goat milk feta cheese

Smoked Haddock Chowder ….9
house made oyster cracker

Roasted Chestnut Soup ….9
apples, pomegranate

CHEESE
A tasting of Artisanal cheeses from the Cellars at Jasper Hill
Preserves, artisanal bread $6 ea or $ 18 assorted
Baley Hazen Blue (Jasper Hill Farm VT)
Clothbound Cheddar by Cabot ( Cabot Creamery VT)
Landaff Tomme ( Landaff Creamery NH)
Hartwell by Ploughgate (Ploughgate Creamery VT)

MAINS
Milk Fed Veal Flank Steak &  Egg……30
hominy grits, bacon and turnip hash

Amish Chicken In Two Preparations …….22
spelt , foraged mushrooms, natural jus

Brandt Farms Filet Mignon…….32
duck fat and sea salt fingerling potatoes, glazed baby carrots, classic bordelaise

Braised American Wagyu Beef Cheek …..31
parsley root puree, baby vegetables

Georges Bank Sea Scallops ………29
chestnut, escarole, yellow foot chanterelle, vanilla balsamic

Roasted Tile Fish…….27
barley, artichoke, preserved lemon & green olive relish

Pan Seared Line Caught Haddock …….27
white bean puree, black trumpet mushrooms, chorizo

Cauliflower Ravioli …….21
meyer lemon, truffle , cauliflower chips

Black Tagliatelle ……24
wild clams & mussels, house cured pancetta, herbs

Fresh Black Winter Truffle Supplement ..15/gram

SIDES
Duck Fat Fingerlings …6
Hominy Grits …8
Yukon Gold Potato Puree….6
Sautéed Seasonal Mushrooms…..7
Glazed Baby Vegetables……8

1 comment:

Jtenner said...

Incredible menu chef.
Looking forward to checking out your new digs.
Jeff