Dinner Menu

Sunday, June 12th, 2011

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Small Plates

10.

Salmon, Leek and Carnaroli Bisque, pickled mackerel toast

Japanese Turnip Fritters, spicy skins, carrots, soy aioli

Chicken Nuggets, Asian BBQ, vermicelli and cucumber

Gravlax, poppy seed, semolina gnocchi and asparagus sauté, poached egg

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

Chicken Liver and Almond Pate, balsamic currants, toasts

Country Terrine, pickles, warm bacon potato salad and mustard

Berry Patch Strawberries, goat cheese, radish, 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, garlic scape, green olive and basil

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

Orecchiette, parsley, capers and whey braised veal ragout

Plates

25.

Roasted Wild King Salmon, Woven Roots carrots, lettuces, grapefruit marmalade vinaigrette

Black and Blue Waygu Tri-Tip (very rare), spinach, asparagus, Great Hill Blue and 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