Dinner Menu
Thursday, June 23rd, 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