Dinner Menu

Thursday, June 30th, 2011

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Small Plates

10.

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

Country Terrine, warm bacon chutney and pickles

Sashimi of Wild Salmon, white miso emulsion, cucumbers and radish

Smoked Trout Rillettes, Woven Roots carrot and caper salad, toasts

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

Potato, Garlic Scape and Green Onion Soup, green olive oil

Overmeade Gardens Lettuces, Caesar dressing, crumbled egg

Turkey “Nuggets”, butterhead and raisin jam, 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 black olive tapenade, marinated Millbrook mozzerella

Orecchiette, roasted bone marrow tomato sauce, crumbs

Plates

25.

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

Seared Breast of Misty Knoll Chicken, peas, carrot puree and cream cheese cavatelli

Fried Pork Spare Ribs, maple sweet and sour, spicy turnips and peppered grits

Confit of Alaskan Wild King Salmon, white beans, squash, roasted garlic and charred lemon 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