Dinner Menu
Thursday, June 30th, 2011
Small Plates
10.
Fried Oyster Tacos, almond romesco, cilantro, slaw and jalapeno
Country Terrine, warm bacon chutney and pickles
Sashimi of Wild Salmon, white miso emulsion, cucumbers and radish
Smoked Trout Rillettes, Woven Roots carrot and caper salad, toasts
Roasted Beets, beef tongue, horseradish-caraway cream and cabbage
Potato, Garlic Scape and Green Onion Soup, green olive oil
Overmeade Gardens Lettuces, Caesar dressing, crumbled egg
Turkey “Nuggets”, butterhead and raisin jam, gravy
Lettuces with vinaigrette (8.) Sourdough toasts 2.
Pasta
20.
Penne, roasted tomato, High Lawn Farm ricotta, EVOO and Parmesan
Semolina gnocchi, braised chicken, turnip green – sunflower seed pesto
Linguini, saffron cream, chilies, mussels and wilted lettuces
Mustard spaetzle, Vermont rabbit, crimini mushrooms
Crispy lasagna of creamed greens, pecorino and black olive tapenade, marinated Millbrook mozzerella
Orecchiette, roasted bone marrow tomato sauce, crumbs
Plates
25.
Seared NEFF Beef, “Greek Salad”, roasted potatoes, red wine jus
Seared Breast of Misty Knoll Chicken, peas, carrot puree and cream cheese cavatelli
Fried Pork Spare Ribs, maple sweet and sour, spicy turnips and peppered grits
Confit of Alaskan Wild King Salmon, white beans, squash, roasted garlic and charred lemon puree
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