Dinner Menu

Thursday, May 26th, 2011

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Small Plates

10.

Woven Roots Lettuces, Dave’s Caesar, croutons, radish and crumbled egg

Mirin Poached Japanese Turnips, white miso emulsion, rock shrimp, spinach, scallion-sesame

Fried “Bacon on the Side” Head Cheese Tacos, refried beans, jalapeno, slaw and almond romesco

Split Pea Hummus, swiss chard and black olive “dolmas”

Portobello Confit, braised walnuts, quinoa, roasted onions, steak vinaigrette

Overmeade Gardens Asparagus and Green Garlic Soup, wheatberry

Crispy Turkey “Nuggets”, blue cheese, rocket oil, balsamic sweet and sour

Petite Boudin Noir and Lentil Stew, poached egg, smoked paprika, Ted’s mustard mix

Chicken Liver Pate, liverwurst, seasonal garnishes, crostini

Sourdough toast (2.)

Pasta

20.

Orecchiette, bone marrow tomato sauce, salami crumbs

Torchio, crimini mushrooms, smoky onions and Rawson Brook goat cheese

Penne, roasted tomatoes, Parmesan (16.)

Tagliatelle, chopped clams, bacon butter and chilies

Whole-wheat spaetzle, Watanabea rabbit, asparagus, mustard and brown butter

Semolina gnocchi, turnip green pesto, braised chicken and hazelnut

Plates

25.

Ribs; braised beef short rib and crispy pork spare rib, toasted peppercorn honey, white bean, kale and hominy stew, red wine mignonette

Fried Soft Shell Crabs, orange chili rouille, asparagus, spicy catfish and potato

Required Legal Notice:

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness

Before placing your order, please inform your server if a person in your party has a food allergy