Dinner Menu
Wednesday, June 8th, 2011
Salads
10.
Red Butterhead Lettuce, red wine vinaigrette, croutons and radish
Overmeade Gardens Romaine, Dave’s Caesar and burnt garlic crumbs
Asparagus and Carrot Salad, green olives, poached egg, lentils and basil puree
Spinach, bacon, blue cheese, onions and steak vinaigrette
Small Plates
10.
Scholten Family Farm Weybridge Cheese (cow’s milk organic), wildflower honey, walnuts, raisins
Tortilla, Tortilla, refried beans, cheddar, almond romesco and cilantro
Parmesan Risotto, hyssop
Chickpea Falafel, marinated white beans and peppered honey
Salmon Tartare, mostly traditional flavors, chopped lemon and potato chips
Japanese Turnip Fritters, spicy skins, soy aioli
Duck and Roasted Foie Gras Terrine, mustards, pickles and toasts
Sourdough toast (2.)
Pasta
18.
Penne, roasted tomato, High Lawn ricotta, EVOO and Parmesan
Spaghetti, beef tongue, generic salami and roasted onion
Whole-wheat spaetzle, sunflower seed and turnip green pesto, radish
Goat cheese cavatelli, asparagus, sun dried tomatoes and capers
Plate
25.
Roasted Wild King Salmon, Parmesan risotto, asparagus
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