Dinner Menu

Tuesday, June 7th, 2011

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Salads

10.

Red Butterhead Lettuce, red wine vinaigrette, croutons and radish

Overmeade Gardens Romaine, Dave’s Caesar and burnt garlic crumbs

Asparagus and Garlic Scape Salad, green olives, poached egg, lentils and basil puree

Spinach, bacon, blue cheese, onions and steak vinaigrette

Small Plates

Scholten Family Farm Weybridge Cheese (cow’s milk organic), wildflower honey, walnuts, raisins

Tortilla, Tortilla, refried beans, cheddar, almond romesco and cilantro

Parmesan Risotto, hyssop

Chickpea Falafel, marinated white beans and peppered honey

Salmon Tartare, mostly traditional flavors, chopped lemon and potato chips

Japanese Turnip Fritters, soy aioli and quinoa

Duck and Roasted Foie Gras Terrine, mustards, pickles and toasts

Sourdough toast (2.)

Pasta

20.

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

Spaghetti, beef tongue, generic salami, roasted onion and horseradish

Whole-wheat spaetzle, sunflower seed and turnip green pesto, radish

Goat cheese cavatelli, asparagus, sun dried tomatoes and capers

Plate

25.

Roasted Wild King Salmon, Parmesan risotto, asparagus

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