Dinner Menu

Tuesday, May 31st, 2011

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Small Plates

10.

Woven Roots Lettuces, red wine vinaigrette, croutons and a poached egg

Berry Patch Arugula, giant white limas, salsa verde

Ceviche of Spanish Mackerel, citrus, radish, black pepper and mint

Confit and Pickle of Beef Tongue, horseradish, potato salad

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

Split Pea Hummus, black olives, goat cheese and toasts

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

Overmeade Gardens Chilled Asparagus Soup, sumac

Rice and Chicken Croquettes, blue cheese, hot sauce

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 almond pesto, pork sausage

Plates

25.

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

Roasted Trout, smoky rock shrimp, hominy stew, 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