Dinner Menu
Wednesday, June 22nd, 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 egg salad, yeast baba’s, local sweet onion and seeds
Strawberries and Radish Salad, goat cheese, peppered honey, balsamic
Fried Oyster, aioli, bacon panzanella and 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, garlic scapes and basil
Seared NEFF Beef, creamed spinach, crispy potatoes, roasted onion and steak vinaigrette
Cricket Creek Veal, mustard spaetzle, wilted romaine, anchovy and orange carrot puree
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