Private Dining Menus

PRIVATE DINING – SUMMER 2010

Please Note: Menu items change daily depending on availability and freshness (i.e. the type of potage, available fish, accompaniments…).

APPETIZERS

Potage of Local White Corn
Borough Market grilled cheese

Grilled Spanish Octopus
cipollini onions, fresh hearts of palm and lemon salad, charred-spiced tomato purée

Salad of Hiramasa Sashimi
green tomato-red onion salsa, avocado, lemon-caper vinaigrette

Quatre Foies ~or~
Rabbit Porchetta, Goat Rillettes, Cinq Foies
traditional accompaniments

Fresh Maine Mussels
toasted garlic, chile caribe, miso, herbs

Ragoût of Local Foresh Mushrooms, House-Made Country Sausage, Chicken Wing Confit
farm-fresh egg, farro risotto, sweet pea purée, herbs, flowers

Salad of Fiore Di Nonno Stracciatella, Tomatoes, and Mesclun
radishes, creamy eggplant vinaigrette

ENTRÉES

All Natural Hangar Steak Ă  la PoĂŞle
oxtail ragout, spinach, glazed shallots, tsimmes

Chorizo Oil-Poached Line-Caught Striped Bass
barley cous cous, preserved lemon, dried black olives, chorizo sauce

Vermont Organic Chicken Two Ways: Slow-Roasted Breast, Crispy Thigh
Yemenite-spiced forked potatoes, sen po sai, natural jus

Organic Pork Two Ways: Crispy Suckling Confit, Grilled Belly
summer vegetables, kohlrabi purée

Miso and Sake-Lees Marinated Grilled Swordfish
Wellfleet and razor clams, roasted cherry tomatoes, pistou-dashi broth

Vermont Organic Lamb Two or Three Ways ($10 supplement)
summer vegetables, kohlrabi purée

Glacée of Summer Farm Vegetables
our grain and mushroom pilaf, garden herb coulis, walnut oil

DESSERTS

Sour Milk Panna Cotta
coriander-cashew granola, banana purée, brown butter

Market Fruits Crisp
almond-streusal topping, anise-hyssop ice cream*

Three Fruit Sorbets
with candied fruits

Taza Double-Chocolate Tart
espresso ice cream,* hazelnuts

*all ice creams and sorbets are home-made here at Craigie On Main

For further consultation and a quote, please contact our private dining coordinator.