Dinner Menu

Wednesday, June 22nd, 2011

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Small Plates

10.

Kholrabi and Lentil Soup, black truffle

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

Country Terrine, warm bacon chutney and pickles

Arctic Char Gravlax, deviled egg salad, yeast baba’s, local sweet onion and seeds

Strawberries and Radish Salad, goat cheese, peppered honey, balsamic

Fried Oyster, aioli, bacon panzanella and lettuce

Woven Roots Carrots, Berle yogurt, mint chilies, cucumbers and toasted almonds

Local Lettuces, Caesar dressing, potatoes and crumbs

Broccoli Stem and Cheddar Arancini, smoked tomato, more broccoli

Lettuces with vinaigrette (8.)

Sourdough toasts 2.

Pasta

20.

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

Semolina gnocchi, turnip green – sunflower seed pesto, more turnips

Linguini, roasted bone marrow tomato sauce

Pizzichi di Farro, green olive and garlic scape, Great Hill Blue

Plates

25.

Seared Scallops, smoked trout white bean ragout, spicy turnips, garlic scapes and basil

Seared NEFF Beef, creamed spinach, crispy potatoes, roasted onion and steak vinaigrette

Cricket Creek Veal, mustard spaetzle, wilted romaine, anchovy and orange carrot puree

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