Dinner Menu
Friday, June 24th, 2011
Small Plates
10.
Fried Oyster Tacos, almond romesco, cilantro, slaw and jalapeno
Country Terrine, warm bacon chutney and pickles
Strawberries, Rawson Brook chevre, balsamic, peppered honey and baked kale
Roasted Beets, pickled and cured fish, roasted onions, horseradish cream
Shaker Mountain Canning Co. Peas and Cucumbers, mint, lemon balm, chilies, Berle yogurt and almonds
Marinated Berry Patch Zucchini, roasted garlic scapes, green olives, quinoa, pecorino and lemon
Split Pea and Bacon Soup, smoked paprika
Overmeade Gardens Lettuces, Caesar dressing, crumbled egg
Woven Roots 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
Poppy seed, beet and cream cheese cavatelli, beet greens, sweet onion and capers
Orecchiette, roasted bone marrow tomato sauce, crumbs
Plates
25.
Crispy Pork Spare Ribs, smoked maple sweet and sour, bean and bread salad, spicy turnips
Butter Poached Trout, giant limas, squash, fried blossom and carrot puree
Seared Moulard Duck Breast, strawberry, rhubarb and balsamic “jam”, spinach, radicchio, scapes
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