Restaurant Week 2010 Summer - Dinner

First Courses:

Heirloom Tomato Salad

Fiore di nonno mozzarella cheese& basil croque, chilled tomato soup, pine nut gremolatta
Hazelnut Crusted Westfield Farm Goat Cheese
Local greens, candy stripped beets, saba vinegar, un-filtered olive oil

BBQ Pork Belly

Melted Napa cabbage, local cheddar, dauphine potato, crispy onions, house made vinegar glaze

Foie Gras Torchon

White peach, balsamic reduction, toasted brioche
$12.00 supplement

Entrees:

Roasted Chatham Cod

Allendale Farm potatoes, house made bacon, celery root brandade, lobster velouté

Hanger Steak

Pommes paille, cauliflower gratin, bone marrow, house made Worcestershire sauce

Slow Cooked Chicken Roulade

Sweet 100 tomatoes, cipollini onion, cous cous,  curried sultana raisin sauce

Lamb Trio

Roasted Loin, slow cooked belly, herb crusted shoulder
Artichokes, tomato marmalade, rosemary jus
$16.00 supplement

Desserts:

Cup Cake Trio

Valrhona chocolate, red velvet, spiced carrot

Lemon Semifreddo

Blueberry compote, all spice whipped cream

Strawberry pot de crème

Candied orange peel, basil coulis

Massachusetts Cheese Plate- Smiths Country Cheese, Shy Brothers Farm, South Mountain, house-made preserves & spiced nuts

Chocolate fondue, traditional sides
$6.00 supplement

Restaurant Week 2010 Summer - Lunch

First Courses:

Heirloom Tomato Salad

Fiore di nonno mozzarella cheese& basil croque, chilled tomato soup, pine nut gremolatta
Hazelnut Crusted Westfield Farm Goat Cheese
Local greens, candy stripped beets, saba vinegar, un-filtered olive oil
French Onion Soup

Entrees:

Roasted Chatham Cod

Allendale Farm potatoes, house made bacon, celery root brandade, lobster velouté

The DLT

House Smoked Duck Breast, Avocado, Spicy Aioli

Desserts:

Profiteroles

Lemon Tarte

Bread Pudding