What to Eat This Summer at One Sixtyblue

Michael McDonald has unveiled his summer menu for one sixtyblue and it looks like just the thing for the season. Go light with shrimp ginger broth and chilled Persian cucumbers or dig into a hearty Berkshire pork chop with chipotle corn tortillas, mole, and pineapple salsa. The full menu is after the jump.

MenuPages is heading out early for the long weekend, but Helen will be back bright and early Monday morning. Happy Fourth!

Starter Plates
Bibb Lettuce Salad roast beet, great hill blue cheese, bacon 8.00
Key Lime Vegan Caesar extra virgin olive oil, roasted garlic croutons 7.00
Ramp And New Potato Soup seared foie gras, pickled ramps 12.00
Shrimp Ginger Broth dashi noodle, hijiki, edamame 10.00
House - Cured King Salmon citron, crispy hash browns, lemon curd 11.00
Herb Ricotta Dumplings organic spinach, micro basil, lemon butter 10.00
Tuna Tartare battera kombu, sesame seed 13.00
Maine Diver Sea Scallop white and green asparagus, dried apricots 12.00
Slow - Cooked Pork Belly asian pear, jicama slaw, tangerine reduction 12.00
Rice Crusted Gulf Shrimp mango, green papaya, young coconut, tapioca 12.00

Main Plates
Saffron Linguine spring morel mushrooms, grilled trevisio, roasted tomato 17.00
Gulf Shrimp Ravioli shellfish sauce, tomato vinaigrette 20.00
Hawaiian Yellowfin heart of palm, pineapple, fresh wasabi 26.00
Berkshire Pork Chop chipotle corn tortillas, pineapple salsa, sauce mole 26.00
Grilled Amish Chicken quinoa salad, herb vinaigrette 24.00
Roasted Scottish Salmon english peas, parsley root, baby carrots 24.00
Grilled 16 Oz Ribeye potato gratin, parmesan cheese 39.00
Sonoma Duck Breast baby bok choy, water chestnut, thai barbeque sauce 24.00
Grilled Flat Iron Steak fiddlehead ferns, breakfast radish, smoked italian sausage, wild mushroom 22.00
Colorado Rack Of Lamb braised lamb, roast carrot, harissa couscous, red curry emulsion 27.00

Side Plates
Chilled Persian Cucumbers yogurt, smoked almonds 6.00
Red Spring Pearl Onions maitake, trumpet royale, chanterelle 8.00
Traditional Mashed Potatoes buttermilk 5.00
Sauteed Mustard Greens lemon, pickled garlic 6.00
One Sixtybleu Hash Browns caramelized shallot, duck fat powder 6.00
Buttered Baby Carrots candied pecans 6.00
Grilled Zucchini shallot vinaigrette, fried squash blossoms 6.00

Dessert Plates
Tres Leches
Brown Butter Carrot Cake
Chocolate Souffle Tart
Sticky Toffee Date Cake
One Sixtyblue Daily Sorbets

What to Eat This Summer at One Sixtyblue