Dinner Menu

Sunday, June 5^th, 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