Dinner Menu
Tuesday, May 31st, 2011
Small Plates
10.
Woven Roots Lettuces, red wine vinaigrette, croutons and a poached egg
Berry Patch Arugula, giant white limas, salsa verde
Ceviche of Spanish Mackerel, citrus, radish, black pepper and mint
Confit and Pickle of Beef Tongue, horseradish, potato salad
Nacho Tacos, refried beans, jalapeno, sour cream, cheddar, roasted tomato and lettuce
Split Pea Hummus, black olives, goat cheese and toasts
Portobello Confit, braised walnuts, quinoa, roasted onions, steak vinaigrette
Overmeade Gardens Chilled Asparagus Soup, sumac
Rice and Chicken Croquettes, blue cheese, hot sauce
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 almond pesto, pork sausage
Plates
25.
Seared Scallops, marinated spinach, Japanese turnips, white miso and sesame
Roasted Trout, smoky rock shrimp, hominy stew, 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