Dinner Menu
Tuesday, June 14th, 2011
Small Plates
10.
Salmon and Carnaroli Bisque, steamed mussels
Asparagus and Split Pea Soup, smoked paprika
Chicken Nuggets, Asian BBQ, sweet and sour turnip skins, cucumber
Strawberry and Radish Salad, balsamic mousse, Chevre, peppered honey and croutons
Chicken Skin Tacos, almond romesco, cilantro, slaw, refried beans and jalapeno
Roasted Asparagus, Berle yogurt, poached egg, gravlax, lemon and garlic scapes
Chicken Liver and Almond Pate, balsamic currants, toasts
Country Terrine, warm bacon chutney and pickles
Overmeade Gardens Lettuces, Dave’s Caesar, potato, garlic crumbs
Sourdough toasts 2.
Pasta
20.
Penne, roasted tomato, High Lawn Farm ricotta, EVOO and Parmesan
Spaghetti, garlic scape, green olive, Great Hill Blue and basil
Crispy “cannelloni” of Swiss chard, pecorino, sage and roasted garlic brown butter
Orecchiette, parsley, capers and whey braised veal ragout
Semolina gnocchi, sun dried tomatoes, asparagus and black olives
Pizzichi Di Farro, turnip green and sunflower seed pesto
Plate
25.
Seared Scallops, turnip fritters, oranges, roasted carrot puree and poppy
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