Dinner Menu
Sunday, June 26th, 2011
Small Plates
10.
NEFF Beef Tacos, almond romesco, cilantro, slaw and jalapeno
Country Terrine, warm bacon chutney and pickles
Shaker Mountain Roasted Beets, strawberries, Rawson Brook chevre, peppered honey, red wine
Spicy Sugar Snap and Snow Peas, Vietnamese flavors, turnip, cucumbers and mint
Marinated Berry Patch Zucchini, roasted garlic scapes, green olives, quinoa, Berle yogurt 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.
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
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
Plates
25.
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