Dinner Menu
Saturday, June 11th, 2011
Small Plates
10.
Marinated Asparagus, gravlax, poached egg, poppy seed vinaigrette
Salmon and Rice Soup, leeks, pickled mackerel toast
Japanese Turnip Fritters, spicy skins, carrots, soy aioli
Warm Ricotta, walnut honey and currants
Chicken Nuggets, Asian BBQ, vermicelli and cucumber
Fried Oyster Tacos, almond romesco, cilantro, and jalapeno
Charcuterie, toasts and seasonal garnishes
Berry Patch Strawberries, goat cheese, spinach, balsamic mousse, croutons and peppered honey
Overmeade Gardens Garlic Scape Caesar, romaine and potato chip crumbs
Mixed lettuces with vinaigrette 8. Sourdough toasts 2.
Pasta
18.
Penne, roasted tomato, High Lawn Farm ricotta, EVOO and Parmesan
Spaghetti and garlic scapes, green olives and basil
Semolina Gnocchi, asparagus, spicy salami, sun dried tomatoes and pork sausage
Crispy “cannelloni” of creamed greens, pecorino, sage and roasted garlic brown butter
Orecchiette, parsley, capers and whey braised veal ragout
Plates
25.
Crispy Pork Spare Ribs, warm bacon potato salad, biscuit, maple sweet and sour
Roasted Wild King Salmon, Woven Roots carrots, grapefruit marmalade, wilted butterhead
Seared Waygu Tri-Tip (very rare), lentils, roasted onions, Great Hill Blue, steak vinaigrette
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