Dinner Menu

Sunday, May 8th, 2011

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Small Plates

10.

Carpaccio of Portobello, spinach, olives, sun dried tomatoes, balsamic, lentil puree and blue cheese

Overmeade Gardens Asparagus Soup, chickpea, caramelized yogurt and curry

Charred Octopus, Spanish potato omelet, smoky pepper oil and olives

Roasted Asparagus, pickled asparagus, warm chevre, truffle puree

Chicken Skin Tacos, jalapeno, refried beans, slaw and almond romesco

Peanut Butter, Chicken Liver and Raisin Pate, mustards, toasts

Hot and Cold Smoky Trout Rillettes, pickled apricot “salad”, toasts

Confit of Waygu Beef Tongue, veggies, fried garlic rouille

Fried Oysters, white miso aioli, pea shoots and pickle pearls

Pork Meatballs, arugula salsa verde and cucumber

Sourdough toast (2.)

Pasta

20.

Orecchiette, white beans, broccoli, anchovy butter and leeks

Semolina gnocchi, ramp pesto, sunflower seeds, braising greens

Linguini, bone marrow tomato sauce, salami crumbs

Smoked Gouda mac and cheese (16.)

Garganelli, roasted tomatoes, Parmesan and EVOO (16)

Plates

25.

Roasted Trout, grapefruit, grapefruit marmalade vinaigrette, endive, tarragon and poppy seeds

Poached and Seared NEFF Beef (medium) mushrooms, polenta and asparagus

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