Dinner Menu

Tuesday, May 22nd, 2018

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Smaller Plates

12.

Spinach and Sorrel Salad

Berle Farm yogurt and Cricket Creek feta dressing, radish, sunflower seed

Spicy Baby Greens

serrano chili and chevre vinaigrette, toasted pumpkin seeds

Grilled Hadley Asparagus

lemon and bitter green pistou, pecorino

Beef Tartare

chorizo, english muffin, green onion and sunny side egg

Trout Mousse

pickles, toast and mustard

Grilled Squid

peanut butter and chicken rice, scallion, chili vinaigrette

Whitefish Fritters

celery root, orange and cabbage

Xavier’s Morels and Toast

ricotta, lemon, shallot, chives and thyme


Larger Plates

 Fried Halibut Cake

green lentils, tomato and Hollandaise

18.

Orrechiette, NEFF beef Bolognese, “shaky cheese”

22.

Spaetzle and Asparagus

capers, dandelion, spring garlic and cheddar curds

22.

 Misty Knoll Chicken Breast

garlic mustard, carrots, frisee and Japanese turnips

26.

Grilled Portobello “Confit”

sun dried tomato, chevre and grains

18.

Grilled Farm Raised Trout Filet

asparagus, peas from the freezer, bacon, pickled lettuces, split pea puree

18.

Pan Roasted Skate Wing

white beans and roasted tomato, spinach

24.


Sweet

10.

 Orange Frozen Hawthorne Valley Yogurt

rhubarb jam, ginger, toasted oats and poppy

Lemon Cheesecake

blueberry, pistachio and almond crumb