Dinner Menu

Saturday, June 11th, 2011

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Small Plates

10.

Marinated Asparagus, gravlax, poached egg, poppy seed vinaigrette

Salmon and Rice Soup, leeks, pickled mackerel toast

Japanese Turnip Fritters, spicy skins, carrots, soy aioli

Warm Ricotta, walnut honey and currants

Chicken Nuggets, Asian BBQ, vermicelli and cucumber

Fried Oyster Tacos, almond romesco, cilantro, and jalapeno

Charcuterie, toasts and seasonal garnishes

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

Overmeade Gardens Garlic Scape Caesar, romaine and potato chip crumbs

Mixed lettuces with vinaigrette 8. Sourdough toasts 2.

Pasta

18.

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

Spaghetti and garlic scapes, green olives and basil

Semolina Gnocchi, asparagus, spicy salami, sun dried tomatoes and pork sausage

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

Orecchiette, parsley, capers and whey braised veal ragout

Plates

25.

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

Roasted Wild King Salmon, Woven Roots carrots, grapefruit marmalade, wilted butterhead

Seared Waygu Tri-Tip (very rare), lentils, roasted onions, Great Hill Blue, steak 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