Dinner Menu

Thursday, June 23^rd, 2011

Small Plates

10.

Kholrabi and Lentil Soup, black truffle

Fried Oyster Tacos, almond romesco, cilantro, slaw and jalapeno

Country Terrine, warm bacon chutney and pickles

Strawberries and Radish Salad, goat cheese, peppered honey, balsamic

Woven Roots Carrots, Berle yogurt, mint, chilies, cucumbers and toasted almonds

Bacon and Local Sweet Onion Panzanella, romaine, aioli, poached egg, smoked paprika

Local Lettuces, Caesar dressing, chicken skin cracklins, potatoes and crumbs

Broccoli Stem and Cheddar Arancini, smoked tomato, more broccoli

Lettuces with vinaigrette (8.)

Sourdough toasts 2.

Pasta

20.

Penne, roasted tomato, High Lawn Farm ricotta, EVOO and Parmesan

Semolina gnocchi, whey braised Cricket Creek veal, sun dried tomatoes, Winthrop Estate CSA share

Linguini, turnip green – sunflower seed pesto

Orecchiette, roasted bone marrow tomato sauce

Pizzichi di Farro, green olive and garlic scape puree, Great Hill Blue

Plates

25.

Seared Scallops, white beans, spicy turnips, garlic scapes and basil

Seared NEFF Beef, creamed spinach, crispy potatoes, roasted onion and steak jus

Poached Trout, poppy seed, beet and cream cheese cavatelli, pickled and cured fish, horseradish, carrot

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