Dinner Menu
Thursday, June 16th, 2011
Small Plates
10.
Steamed Mussels, basil broth, toasted coconut
Asparagus and Split Pea Soup, smoked paprika
Chicken Nuggets, Asian BBQ, cucumber
Warm Woven Roots Broccoli, garlic scapes, white beans and lemon
Strawberry and Radish Salad, balsamic, Berle yogurt, peppered honey and croutons
Chicken Skin Tacos, almond romesco, cilantro, slaw, refried beans and jalapeno
Country Terrine, warm bacon chutney and pickles
Chicken Liver and Almond Pate, currants, mustard and toasts
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 pork ragout
Semolina gnocchi, sun dried tomatoes, asparagus, chevre and black olives
Pizzichi Di Farro, turnip green and sunflower seed pesto
Torchio, roasted bone marrow tomato sauce
Plates
25.
Roasted Blackfish, scallop, kholrabi, carrot puree, orange and poppy
Pork Spare Ribs, biscuit, creamed turnips, spinach and maple
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