Dinner Menu

Wednesday, June 29th, 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

Roasted Beets, beef tongue, horseradish-caraway cream and cabbage

Seared Bonito, scallion, radish, cucumber and miso

Millbrook Mozzarella, chilled basil nage, toasts, black olive tapenade

Split Pea and Bacon Soup, smoked paprika

Overmeade Gardens Lettuces, Caesar dressing, crumbled egg

Turkey “Nuggets”, cheddar and broccoli arancini, gravy

Lettuces with vinaigrette (8.) Sourdough toasts 2.

Pasta

20.

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

Semolina gnocchi, braised chicken, turnip green – sunflower seed pesto

Linguini, saffron cream, chilies, mussels and wilted lettuces

Mustard spaetzle, Vermont rabbit, crimini mushrooms

Crispy lasagna of creamed greens, pecorino and smoky tomato

Orecchiette, roasted bone marrow tomato sauce, crumbs

Plates

25.

Butter Poached Trout, white beans, 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