Dinner Menu

Wednesday, June 15th, 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, sour and spicy turnip skins

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, gravlax, lemon and garlic scapes

Country Terrine, warm bacon chutney and pickles

Chicken Liver and Almond Pate, currants, mustard and toasts

Turnip Gravy and Biscuit, black truffle, poached egg

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

Torchio, roasted bone marrow tomato sauce

Plate

25.

Miso Braised Wild King Salmon, roasted broccoli, oranges, soy and cucumbers

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