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DINNER SUMMER

MENU 2018

RAW ENTRÉES

S M A L L E L E VAT I O N P O R K B E L LY

for 2, 4, or 6 people artichoke, baby squash, bacon jus

L A R G E E L E VAT I O N HALIBUT

for 2, 4, or 6 people dashi, kholrabi, trumpet mushrooms

POACHED TROUT
K AMPACHI
wasabi, english peas, hearts of palm yogurt, beets, summer berries $28

TORTELLONI
FLUKE CRUDO
pine nut, green strawberry, chive L A R G E FO R M AT ricotta, black truffle, summer vegetable ragout

S AFFRON SPAG HE T TI
B E E F TA R TA R E 4 0 O Z . D R Y A G E D S L A G E L FA R M S R I B E Y E
scallion kimchee, carrot dressing, herb crackers king crab, tomato, sea urchin sauce
chanterelle mushrooms, potato puree, chimichurri

DUCK BREAST
WHOLE ROASTED CHICKEN
S TA R T E R barley, plums, chanterelle mushrooms
marble potatoes, roasted garlic jus, frisee salad

STRIP LOIN
T O M AT O S A L A D DOVER SOLE
octopus, eggplant, black garlic charred lettuce, miso, turnips
spinach, tomatoes, snap pea salad

SMOKED WHITEFISH TOA ST


radish, celery, egg
SIDES
FR IED CHICKEN OYSTER S
charred corn, chili-lime aioli, ricotta salata ROASTED CARROTS
carrot top pesto, coriander
FOIE GR A S
green curry, mango, macadamia nut BROCCOLI RABE
tuna aoli, pecorino
SWEET CORN SOUP
scallion, coconut, crème fraiche

BAKED ROBIOL A
puff pastry, mushroom conserva, honey

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