Dinner Menu

Friday, June 10th, 2011

share this:

Small Plates

10.

Berry Patch Strawberries, spinach, goat cheese, balsamic mousse and peppered honey

Overmeade Gardens Lettuces, Dave’s Caesar and burnt garlic crumbs

Garlic Scape Salad, asparagus, green olives, lentils, poached egg and basil puree

Japanese Turnip Fritters, spicy skins, carrots, soy aioli

Chicken Nuggets, Asian BBQ, vermicelli and cucumber

Fried Oyster Tacos, romesco, cilantro, and jalapeno

Seared Waygu Beef (very rare), Great Hill Blue, roasted onions and steak vinaigrette

Sourdough toasts 2.

Charcuterie and Cheese

served with toasts, pickles, nuts, fruits and mustard

10.

Duck and Roasted Foie Gras Terrine Pickled Mackerel Rillettes

Chicken Liver and Almond Pate Scholten Farm Weybridge Cheese

Pasta

18.

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

Spaghetti, sunflower seed and turnip green pesto, radish

Whole-wheat spaetzle, asparagus, sun dried tomatoes and capers

Crispy “cannelloni” of creamed greens, pecorino, sage and roasted garlic brown butter

Plate

25.

Crispy Pork Spare Ribs, slaw, bacon potato salad, biscuit, maple sweet and sour

Roasted Wild King Salmon, Parmesan asparagus risotto, lettuces, red wine vinaigrette

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