Dinner Menu
Sunday, June 12th, 2011
Small Plates
10.
Salmon, Leek and Carnaroli Bisque, pickled mackerel toast
Japanese Turnip Fritters, spicy skins, carrots, soy aioli
Chicken Nuggets, Asian BBQ, vermicelli and cucumber
Gravlax, poppy seed, semolina gnocchi and asparagus sauté, poached egg
Chicken Skin Tacos, almond romesco, cilantro, refried beans and jalapeno
Chicken Liver and Almond Pate, balsamic currants, toasts
Country Terrine, pickles, warm bacon potato salad and mustard
Berry Patch Strawberries, goat cheese, radish, 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, garlic scape, green olive and basil
Crispy “cannelloni” of creamed greens, pecorino, sage and roasted garlic brown butter
Orecchiette, parsley, capers and whey braised veal ragout
Plates
25.
Roasted Wild King Salmon, Woven Roots carrots, lettuces, grapefruit marmalade vinaigrette
Black and Blue Waygu Tri-Tip (very rare), spinach, asparagus, Great Hill Blue and 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