Friday, March 25, 2011

Draft 1 Spring Menu 2011

The draft is complete now time to start cooking......excited to use new CVAP oven we just received for some of these dishes. stay tuned for pictures and thoughts from the kitchen on these. Which dishes make the cut?

snacks

Marinated Olives
Herbs, lemon, olive oil

Flash Fried Point Judith Calamari
pickled red peppers, lime, scallions

Rhode Island Fluke Crudo
pink peppercorns, spring “salad”

Octopus
cumin, crispy yogurt, mint salsa verde

Blackbird Farms Grilled Beef Heart
beets, horseradish “mayo”

soups & salads
 
Organic Lettuce and Herbs 8
Banyuls vinaigrette, goat cheese

Caesar Salad 8
white anchovies, croutons, parmesan

Smoked Haddock Chowder
house made oyster crackers

Spring Pea Soup
parmesan marshmallow, lavender

Truffled Asparagus Salad
country ham, shaved pecorino

Mains

Milk Fed Veal Flank Steak and 1 Hour Farm Egg
soft polenta, fiddleheads

Chicken in 2 Preparations
spelt risotto, wild mushrooms, natural jus

Brandt Farms Filet Mignon
duck fat fingerlings, glazed baby carrots, bordelaise

Slow Cooked Domestic Lamb Shoulder
Narragansett yogurt, baby beets, pickled mustard seed, lambs tongue

Bombster Sea Scallops
asparagus & tarragon broth, French breakfast radish

Summer Flounder 
brown butter spatzle , baby artichoke, pistou of spring vegetables

Blackburns Dayboat Haddock
Maine yellow eye beans, chorizo, lobster foam

Black Ribbon Pasta
Scituate lobster, fava beans

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