Dinner Menu
Sunday, June 5th, 2011
Small Plates
10.
Overmeade Lettuces, red wine vinaigrette, croutons and radish
Local Spinach and Chard Salad, elderflower vinaigrette, peanuts and currants
Chickpea Falafel, split pea hummus, curried lime and rock shrimp vinaigrette
Scholten Family Farm Weybridge Cheese (cow’s milk organic), wildflower honey, walnuts, raisins
Tortilla, Tortilla, refried beans, cheddar, almond romesco and cilantro
Asparagus Soup, sumac and mint
Parmesan Risotto, marinated duck, herbs and portobello
Japanese Turnip Fritters, Caesar, giant limas and crumbled egg
Chicken Liver Pate, mustards and pickles, toasts
Sourdough toast (2.)
Pasta
20.
Orecchiette, roasted tomato, High Lawn ricotta, EVOO and Parmesan
Spaghetti, beef tongue, generic salami, roasted onion and horseradish
Whole-wheat spaetzle, sunflower seed and turnip green pesto, Great Hill Blue
Pizzichi de Farro, lamb, green olives and Berry Patch escarole
Goat cheese cavatelli, asparagus, sun dried tomatoes and capers
Plate
25.
Pan Roasted Spanish Mackerel, a taste of Woven Roots produce and their basil, brown rice
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