Dinner Menu
Wednesday, June 15th, 2011
Small Plates
10.
Salmon and Carnaroli Bisque, steamed mussels
Asparagus and Split Pea Soup, smoked paprika
Chicken Nuggets, Asian BBQ, sweet, sour and spicy turnip skins
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, gravlax, lemon and garlic scapes
Country Terrine, warm bacon chutney and pickles
Chicken Liver and Almond Pate, currants, mustard and toasts
Turnip Gravy and Biscuit, black truffle, poached egg
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
Torchio, roasted bone marrow tomato sauce
Plate
25.
Miso Braised Wild King Salmon, roasted broccoli, oranges, soy and cucumbers
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