August menu- September Menu begins the first Tuesday in September
Monday, August 6th
Just Getting Started
Date Plate~ grilled crostini spread with hummous and topped with Manchego-stuffed, pancetta-wrapped dates. §§
Grilled New Bedford Sea Scallops with lemon spoonbread, aromatic cream and micro celery. §§
Pakoras~ sweet peppers, house-made paneer and bananas fried in chickpea batter. Served with minted yogurt sauce. §§ 6.5
cup 3.75 bowl 6.5
Greenery and Other Salads
Mixed Green Salad with your choice of dressing~ Balsamic Vinaigrette §§ Spicy Lime Dressing §§ Sherried Turmeric Vinaigrette §§ Creamy Asiago Cheese Dressing §§
Grilled Shrimp and Tuscan Kale Salad with sweet potato polenta croutons, heirloom cherry tomatoes and creamy Asiago cheese dressing. §§
Cucumber Cantaloupe Salad~ Fresh shaved cucumber and cantaloupe tossed in a spicy lime dressing. Served over fresh mint and watercress with Spanish peanuts. §§
Red Potato Salad with black garlic, fresh arugula, Marcona almonds and speck. Tossed in a sherried turmeric vinaigrette. §§
Next to Your Dinner
Artichoke-Spinach-Potato Hash §§ 6
~ add boudin noir §§ 8.5
Warm Barley Salad with lemon, fresh mint and green onion.
Zucchini stuffed with pasilla-spiced queso fresco, caramelized onion. §§
Feast Grilled Cheese~ Seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
Pork Redeye~ Apple-parsnip braised pork shoulder and belly in a coffee glaze with fresh cabbage on multi-grain baguette. Served with mixed greens.
Tangerine Chicken Sandwich ~ fried chicken breast, tossed in a sweet and spicy glaze with sautéed baby bok choy, sesame seeds and tangerine peel. Served on a soft bun with mixed greens on the side.
The Main Thing
Seared Chicken Breast, served in a sweet potato nage over a warm barley salad with lemon, fresh mint and green onion.
Lazy Lasagne ~ confit of rabbit leg, shredded and simmered with wild mushrooms, tomato and Castelvetrano olives, layered with house-made pasta squares. Served with stuffed zucchini.
Grilled Angus Beef Flatiron Steak, served with sauce Béarnaise, boudin noir, and artichoke-spinach-potato hash. §§
Pudding of Oyster Mushrooms, served over roast turnips, smoked shallots, mizuna and sweet pickled cauliflower. §§ 14.5
True Cod, herb crusted and pan roasted. Served over fresh corn and shredded zucchini with sauce Romescu and fresh fava beans. §§
Grilled Pork Tenderloin with fresh fennel, oranges, Niçoise olives and haricots verts with a pink peppercorn glaze. §§
Strawberry Napoleon~ Strawberries steeped in St. Germain elderflower liqueur and layered with chamomile whipped cream and cookie crisps.
Tempura Figs with saffron ice cream and ReZoNation honey.
Pastel de Tres Leches~cake soaked in three kinds of milk.
Chocolate Plum Cake with cardamom crème anglaise. §§
Ice Cream We Made Here §§
Chocolate Truffle Cookies
This week’s requests
Each week throughout the summer, we’ll honor five or six of the requests you made for your favorite dishes.
August 2nd through August 8th
Macaroni and Cheese.
Cinnamon-Garlic Fries with Manchego cheese. §§
Braised Short Rib Sandwich pressed on focaccia with fresh tomatoes and horseradish cheddar cheese.
Bouillabaisse~ classic tomato-saffron soup with mussels, shrimp, scallops, lobster meat and sea bass. Garnished with toast points and rouille. §§
Lemon Chocolate Tart~lemon filling and chocolate ganache in a chocolate cookie crumb crust.