Dinner Menu

Sunday, June 26th, 2011

share this:

Small Plates

10.

NEFF Beef Tacos, almond romesco, cilantro, slaw and jalapeno

Country Terrine, warm bacon chutney and pickles

Shaker Mountain Roasted Beets, strawberries, Rawson Brook chevre, peppered honey, red wine

Spicy Sugar Snap and Snow Peas, Vietnamese flavors, turnip, cucumbers and mint

Marinated Berry Patch Zucchini, roasted garlic scapes, green olives, quinoa, Berle yogurt and lemon

Millbrook Mozzarella, black olives, chilled basil nage and EVOO

Split Pea and Bacon Soup, smoked paprika

Overmeade Gardens Lettuces, Caesar dressing, crumbled egg

Woven Roots Broccoli Stem and Cheddar Arancini, smoked tomato, crispy kale

Lettuces with vinaigrette (8.) Sourdough toasts 2.

Pasta

20.

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

Semolina gnocchi, whey braised Cricket Creek veal, sun dried tomatoes, Winthrop Estate CSA share

Linguini, turnip green – sunflower seed pesto

Mustard spaetzle, Vermont rabbit, crimini mushrooms

Poppy seed, beet and cream cheese cavatelli, beet greens, sweet onion and capers

Orecchiette, roasted bone marrow tomato sauce, crumbs

Plates

25.

Butter Poached Trout, giant limas, squash, Swiss chard and carrot puree

Seared Moulard Duck Breast, strawberry, rhubarb and balsamic “jam”, spinach, radicchio, scapes

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