Dinner Menu

Tuesday, June 14th, 2011

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Small Plates

10.

Salmon and Carnaroli Bisque, steamed mussels

Asparagus and Split Pea Soup, smoked paprika

Chicken Nuggets, Asian BBQ, sweet and sour turnip skins, cucumber

Strawberry and Radish Salad, balsamic mousse, Chevre, peppered honey and croutons

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

Roasted Asparagus, Berle yogurt, poached egg, gravlax, lemon and  garlic scapes

Chicken Liver and Almond Pate, balsamic currants, toasts

Country Terrine, warm bacon chutney and pickles

Overmeade Gardens Lettuces, Dave’s Caesar, potato, garlic crumbs

Sourdough toasts 2.

Pasta

20.

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

Spaghetti, garlic scape, green olive, Great Hill Blue and basil

Crispy “cannelloni” of Swiss chard, pecorino, sage and roasted garlic brown butter

Orecchiette, parsley, capers and whey braised veal ragout

Semolina gnocchi, sun dried tomatoes, asparagus and black olives

Pizzichi Di Farro, turnip green and sunflower seed pesto

Plate

25.

Seared Scallops, turnip fritters, oranges, roasted carrot puree and poppy

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