Dinner Menu
Thursday, May 26th, 2011
Small Plates
10.
Woven Roots Lettuces, Dave’s Caesar, croutons, radish and crumbled egg
Mirin Poached Japanese Turnips, white miso emulsion, rock shrimp, spinach, scallion-sesame
Fried “Bacon on the Side” Head Cheese Tacos, refried beans, jalapeno, slaw and almond romesco
Split Pea Hummus, swiss chard and black olive “dolmas”
Portobello Confit, braised walnuts, quinoa, roasted onions, steak vinaigrette
Overmeade Gardens Asparagus and Green Garlic Soup, wheatberry
Crispy Turkey “Nuggets”, blue cheese, rocket oil, balsamic sweet and sour
Petite Boudin Noir and Lentil Stew, poached egg, smoked paprika, Ted’s mustard mix
Chicken Liver Pate, liverwurst, seasonal garnishes, crostini
Sourdough toast (2.)
Pasta
20.
Orecchiette, bone marrow tomato sauce, salami crumbs
Torchio, crimini mushrooms, smoky onions and Rawson Brook goat cheese
Penne, roasted tomatoes, Parmesan (16.)
Tagliatelle, chopped clams, bacon butter and chilies
Whole-wheat spaetzle, Watanabea rabbit, asparagus, mustard and brown butter
Semolina gnocchi, turnip green pesto, braised chicken and hazelnut
Plates
25.
Ribs; braised beef short rib and crispy pork spare rib, toasted peppercorn honey, white bean, kale and hominy stew, red wine mignonette
Fried Soft Shell Crabs, orange chili rouille, asparagus, spicy catfish and potato
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