Dinner Menu
Tuesday, June 28th, 2011
Small Plates
10.
Fried Oyster Tacos, almond romesco, cilantro, slaw and jalapeno
Country Terrine, warm bacon chutney and pickles
Turnip and Truffle Tart, Rawson Brook chevre, roasted onion jus
Seared Bonito, scallion, radish, beet and miso
Millbrook Mozzarella, chilled basil nage, garlic scapes 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, lettuces
Linguini, turnip green – sunflower seed pesto
Mustard spaetzle, Vermont rabbit, crimini mushrooms
Crispy lasagna of creamed greens, pecorino, black olive tapenade
Orecchiette, roasted bone marrow tomato sauce, crumbs
Plates
25.
Butter Poached Trout, giant limas, squash, Swiss chard and charred lemon puree
Seared NEFF Beef, “Greek Salad”, roasted potatoes, red wine jus
Seared Breast of Misty Knoll Chicken, peas and carrots, milk poached grits
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