Dinner Menu
Sunday, May 29th, 2011
Small Plates
10.
Woven Roots Lettuces, red wine vinaigrette, radishes, croutons and crumbled egg
Berry Patch Arugula, giant white limas, salsa verde
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
Seafood Fritters, sweet cucumber, slaw and Caesar
Chicken Liver Pate, seasonal garnishes, toasts
Sourdough toast (2.)
Pasta
20.
Torchio, bone marrow tomato sauce, salami crumbs
Rigatoncini, roasted tomato, High Lawn ricotta, EVOO and Parmesan
Spaghetti, chopped clams, bacon butter and chilies
Whole-wheat spaetzle, asparagus, arugula, truffled cream
Pizzichi de Farro, lamb, green olives and bitter lettuces
Semolina gnocchi, turnip green and arugula pesto, pork sausage
Plates
25.
Crispy Pork Spare Ribs, toasted peppercorn honey, white bean and kale ragout
Seared Scallops, marinated spinach, Japanese turnips, white miso and sesame
Sumac Poached Trout, smoky shrimp and grits, asparagus and 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