Dinner Menu

Tuesday, June 28th, 2011

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Small Plates

10.

Fried Oyster Tacos, almond romesco, cilantro, slaw and jalapeno

Country Terrine, warm bacon chutney and pickles

Turnip and Truffle Tart, Rawson Brook chevre, roasted onion jus

Seared Bonito, scallion, radish, beet and miso

Millbrook Mozzarella, chilled basil nage, garlic scapes 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, lettuces

Linguini, turnip green – sunflower seed pesto

Mustard spaetzle, Vermont rabbit, crimini mushrooms

Crispy lasagna of creamed greens, pecorino, black olive tapenade

Orecchiette, roasted bone marrow tomato sauce, crumbs

Plates

25.

Butter Poached Trout, giant limas, squash, Swiss chard and charred lemon puree

Seared NEFF Beef, “Greek Salad”, roasted potatoes, red wine jus

Seared Breast of Misty Knoll Chicken, peas and carrots, milk poached grits

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