DINNER MENU

Thursday, May 17, 2012

House Made Charcuterie Selections
Smoked Duck Ham 6
Duck Prosciutto 6
Pork Chorizo 5
Fromage De Tete 5
Chicken Liver Pate 5

Artisanal Cheese Selections from Wasik's
Beecher’s Handmade Cheese “Flagship” 6
Brie Traditional 6
Fourme d' Ambert 6
Petite Mothais 6
Comte 6

Roasted Asparagus & Peekytoe Crab Soup 12

New School Caesar Salad
Romaine, Fiore di Nonno Buratta, Made to Order Crouton 11

Pan Seared Watermelon Steak
Spring Dug Parsnip Puree, Honeyed Asparagus, Herb Emulsion 11

The Perfect Green Salad
Local Greens, Hand Picked Baby Endive, Black Truffle Vinaigrette 11

Roasted Beets & Fresh Mozzarella Salad
Julienne Prosciutto, Micro Celery, Toasted Fennel Seed Vinaigrette 12

Salt & Pepper Style Rice Stuffed Squid
Shaved Baby Bok Choy, XO Sauce 11

Chef's Famous Bolognese with Hand Made Rigatoni 15/25

Giant Saffron Buccatini
Prince Edward Island Mussels, Calamari
Garlic, Parmesan, Tarragon Mascarpone 15/30

Milbrook Farm Chicken Under a Brick
Refried Cannellini Beans, Seared Avocado
Fire Roasted Jalapeno pepper, Cilantro Lime Emulsion 25

51 Lincoln Eggplant Parmesan
Fresh Mozzarella, Garlic & Chili Broccoli Rabe, 17 Minute Marinara Sauce 24

Butter Caramelized Local Diver Scallops
Mango Emulsion, Potato Puree, Scarlet Frisee & Hazelnut Salad 29

Painted Hills Farm Center Cut Ribeye*
Sauteed First of the Season Wild Ramps, Seared Peruvian Potatoes
Saffron & Pinenut Romesco 38

Rendered Long Island Duck Breast
Artichoke Puree, Sauteed Wood Ear Mushrooms
Eggplant Caviar, Duck Jus 29

Pan Seared Arctic Char
First of the Season Fiddleheads, Purple Potato Skordalia
Herb Emulsion, Crispy Plantain Chips 27

All Natural Berkshire Pork Chop
Oven-Roasted Baby Potatoes & Granny Smith Apple
Caramelized Onions, Wilted Baby Spinach, Brandy Sauce 28

Sauteed Spinach, Garlic, Lemon 6

Polenta Fries, Truffle Parmesan Dip 6

Hand Cut Lemon Caper French Fries, Parsley, Bacon Mayo 6

This Menu Offered Tuesday Through Thursday

51 Lincoln Five-Course Tasting Menu 65
With Wine Pairing 94