Dinner Menu
Thursday, June 9th, 2011
Small Plates
10.
Berry Patch Strawberries, spinach, goat cheese and peppered honey
Overmeade Gardens Lettuces, Dave’s Caesar and burnt garlic crumbs
Asparagus and Garlic Scape Salad, green olives, poached egg, lentils and basil puree
Japanese Turnip Fritters, spicy skins, carrots, soy aioli
Chicken Nuggets, Asian BBQ, vermicelli and cucumber
Fried Oyster Tacos, romesco, cilantro, and lettuce
Sourdough toasts 2.
Charcuterie and Cheese
served with toasts, pickles, nuts, fruits and mustard
10.
Duck and Roasted Foie Gras Terrine Pickled Mackerel Rillettes
Chicken Liver and Almond Pate Scholten Farm Weybridge Cheese
Pasta
18.
Penne, roasted tomato, High Lawn ricotta, EVOO and Parmesan
Spaghetti, sunflower seed and turnip green pesto, radish
Whole-wheat spaetzle, asparagus, sun dried tomatoes and capers
Crispy “cannelloni” of creamed greens, pecorino, sage and roasted garlic brown butter
Plate
25.
Crispy Pork Spare Ribs, slaw, bacon potato salad, biscuit, maple sweet and sour
Roasted Wild King Salmon, Parmesan asparagus risotto, lettuces, red wine vinaigrette
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