Dinner Menu
Tuesday, June 21st, 2011
Small Plates
10.
Kholrabi and Lentil Soup, black truffle
Chicken Skin Tacos, almond romesco, cilantro, slaw, refried beans and jalapeno
Country Terrine, warm bacon chutney and pickles
Arctic Char Gravlax, deviled eggs and seeds
Strawberries and Radish Salad, goat cheese, peppered honey, balsamic
Fried Oysters “Bruschetta”, aioli, local sweet onion, bacon and butter lettuce
Woven Roots Carrots, Berle yogurt, mint chilies, cucumbers and toasted almonds
Local Lettuces, Caesar dressing, potatoes and crumbs
Broccoli Stem and Cheddar Arancini, smoked tomato, more broccoli
Lettuces with vinaigrette (8.)
Sourdough toasts 2.
Pasta
20.
Torchio, roasted tomato, High Lawn Farm ricotta, EVOO and Parmesan
Semolina gnocchi, turnip green – sunflower seed pesto, more turnips
Linguini, roasted bone marrow tomato sauce
Pizzichi di Farro, green olive and garlic scape, Great Hill Blue
Plates
25.
Seared Scallops, smoked trout white bean ragout, spicy turnips and basil
Seared NEFF Beef, creamed spinach, crispy potatoes, roasted onion 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