Dinner Menu

Sunday, May 29th, 2011

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Small Plates

10.

Woven Roots Lettuces, red wine vinaigrette, radishes, croutons and crumbled egg

Berry Patch Arugula, giant white limas, salsa verde

Nacho Tacos, refried beans, jalapeno, sour cream, cheddar, roasted tomato and lettuce

Split Pea Hummus, Swiss chard and rice “dolmas”, black olive

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

Overmeade Gardens Asparagus and Fried Garlic Soup, wheatberry

Rice and Chicken Croquettes, blue cheese, hot sauce

Seafood Fritters, sweet cucumber, slaw and Caesar

Chicken Liver Pate, seasonal garnishes, toasts

Sourdough toast (2.)

Pasta

20.

Torchio, bone marrow tomato sauce, salami crumbs

Rigatoncini, roasted tomato, High Lawn ricotta, EVOO and Parmesan

Spaghetti, chopped clams, bacon butter and chilies

Whole-wheat spaetzle, asparagus, arugula, truffled cream

Pizzichi de Farro, lamb, green olives and bitter lettuces

Semolina gnocchi, turnip green and arugula pesto, pork sausage

Plates

25.

Crispy Pork Spare Ribs, toasted peppercorn honey, white bean and kale ragout

Seared Scallops, marinated spinach, Japanese turnips, white miso and sesame

Sumac Poached Trout, smoky shrimp and grits, asparagus and almond romesco

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