Dinner Menu

Sunday, July 3rd, 2011

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Small Plates


Hazelnut and Chicken Liver Pate, mustard, pickles and toast

Fried Oyster Tacos, almond romesco, slaw and jalapeno

Wild Salmon Beignets, smoked trout pate, radish, carrot and caper salad

Garlic Scape and Green Onion Soup, crumbs

Corned Beef Tongue, “hash”, Cricket Creek offal, poached egg and caraway béarnaise

Poached Japanese Turnips and Shaker Mountain Sugar Snaps, peanut sauce, miso

Roasted Beets, beet green walnut pesto, warm chevre and nibs

Turkey “Nuggets”, raisin chutney, turkey gravy

Lettuces with Dave’s Caesar (8.) Sourdough toasts 2.



Penne, roasted tomato, High Lawn Farm ricotta, EVOO and Parmesan

Cream cheese cavatelli, peas, carrots, poppy seeds and basil

Semolina gnocchi, braised chicken and crimini mushrooms

Linguini, mac and cheese with turnip green – sunflower seed pesto

Crispy lasagna of creamed greens, pecorino and black olive tapenade

Orecchiette, lentils, blood sausage and sweet onion



Seared NEFF Beef, “Greek Salad”, roasted potatoes, red wine jus

Seared Breast of Misty Knoll Chicken, marinated quinoa, local veggies, herbs and orange

Fried Pork Spare Ribs, maple sweet and sour, spicy turnips, collards and peppered grits

Confit of Alaskan Wild King Salmon, white beans, squash, Swiss chard 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