Dinner Menu
Saturday, May 28th, 2011
Small Plates
10.
Woven Roots Lettuces, Dave’s Caesar, radishes, croutons and crumbled egg
Mirin Poached Japanese Turnips, white miso emulsion, rock shrimp, spinach, toasted sesame
Nacho Tacos, refried beans, jalapeno, sour cream, cheddar, roasted tomato and lettuce
Split Pea Hummus, Swiss chard and rice “dolmas”, black olive
Portobello Confit, braised walnuts, quinoa, roasted onions, steak vinaigrette
Overmeade Gardens Asparagus and Fried Garlic Soup, wheatberry
Rice and Chicken Croquettes, blue cheese, hot sauce
Boudin Noir and Lentil Stew, poached egg, smoked paprika
Chicken Liver Pate, 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, asparagus, arugula and mustard
Semolina gnocchi, turnip green and hazelnut pesto, pork sausage
Plates
25.
Ribs; braised beef short rib and crispy pork spare rib, toasted peppercorn honey, white bean, kale and red wine mignonette
Seared Scallops, seafood fritter, giant lima and hominy stew, almond romesco
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