Dinner Menu

Friday, June 24^th, 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