Dinner Menu

Thursday, June 16th, 2011

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Small Plates

10.

Steamed Mussels, basil broth, toasted coconut

Asparagus and Split Pea Soup, smoked paprika

Chicken Nuggets, Asian BBQ, cucumber

Warm Woven Roots Broccoli, garlic scapes, white beans and lemon

Strawberry and Radish Salad, balsamic, Berle yogurt, peppered honey and croutons

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

Country Terrine, warm bacon chutney and pickles

Chicken Liver and Almond Pate, currants, mustard and toasts

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 pork ragout

Semolina gnocchi, sun dried tomatoes, asparagus, chevre and black olives

Pizzichi Di Farro, turnip green and sunflower seed pesto

Torchio, roasted bone marrow tomato sauce

Plates

25.

Roasted Blackfish, scallop, kholrabi, carrot puree, orange and poppy

Pork Spare Ribs, biscuit, creamed turnips, spinach and maple

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