Dinner Menu

Saturday, June 25th, 2011

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Small Plates


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

Country Terrine, warm bacon chutney and pickles

Shaker Mountain Roasted Beets, horseradish, marinated beef and roasted onions

Strawberry and Cucumber Salad, Berle yogurt, mint and red wine

Sugar Snap and Snow Peas, Rawson Brook chevre, roasted garlic brown butter and almonds

Marinated Berry Patch Zucchini, roasted garlic scapes, green olives, quinoa, pecorino and lemon

Millbrook Mozzarella, black olives, chilled basil nage and EVOO

Split Pea and Bacon Soup, smoked paprika

Overmeade Gardens Lettuces, Caesar dressing, crumbled egg

Woven Roots Broccoli Stem and Cheddar Arancini, smoked tomato, crispy kale

Lettuces with vinaigrette (8.) Sourdough toasts 2.



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

Mustard spaetzle, Vermont rabbit, crimini mushrooms

Poppy seed, beet and cream cheese cavatelli, beet greens, sweet onion and capers

Orecchiette, roasted bone marrow tomato sauce, crumbs



Crispy Pork Spare Ribs, smoked maple sweet and sour, bean and bread salad, spicy turnips

Butter Poached Trout, giant limas, squash, Swiss chard 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