Dinner Menu
Sunday, July 3rd, 2011
Nudel
Small Plates
10.
Hazelnut and Chicken Liver Pate, mustard, pickles and toast
Fried Oyster Tacos, almond romesco, slaw and jalapeno
Wild Salmon Beignets, smoked trout pate, radish, carrot and caper salad
Garlic Scape and Green Onion Soup, crumbs
Corned Beef Tongue, “hash”, Cricket Creek offal, poached egg and caraway béarnaise
Poached Japanese Turnips and Shaker Mountain Sugar Snaps, peanut sauce, miso
Roasted Beets, beet green walnut pesto, warm chevre and nibs
Turkey “Nuggets”, raisin chutney, turkey gravy
Lettuces with Dave’s Caesar (8.) Sourdough toasts 2.
Pasta
20.
Penne, roasted tomato, High Lawn Farm ricotta, EVOO and Parmesan
Cream cheese cavatelli, peas, carrots, poppy seeds and basil
Semolina gnocchi, braised chicken and crimini mushrooms
Linguini, mac and cheese with turnip green – sunflower seed pesto
Crispy lasagna of creamed greens, pecorino and black olive tapenade
Orecchiette, lentils, blood sausage and sweet onion
Plates
25.
Seared NEFF Beef, “Greek Salad”, roasted potatoes, red wine jus
Seared Breast of Misty Knoll Chicken, marinated quinoa, local veggies, herbs and orange
Fried Pork Spare Ribs, maple sweet and sour, spicy turnips, collards and peppered grits
Confit of Alaskan Wild King Salmon, white beans, squash, Swiss chard 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