Dinner Menu
Saturday, February 25th, 2012
Small Plates
10.
Watercress, Rutabaga and Black Truffle Soup, slow poached egg
Venison Chili, cumin sour cream
Fried East Coast Oyster Tacos
almond romesco, dressed lettuces, lime, jalapeno
Crispy Rawson Brook Chevre
beet vinaigrette, fennel, marinated leeks, poppy seeds, pistachio and Banyuls
Roasted Beet “Sundae”
walnuts, sour lemon whip, caramel gastrique, coco nibs and raisins
Dad’s Apple Salad
Ioka Valley maple, currants, peanuts, hazelnuts and sage
Boar Meatballs
cherry gravy, celeriac and radish salad
Lady Moon Romaine
feta, cauliflower, orange juice, Hawthorne Valley yogurt, sunflower and pumpkin seeds, quinoa
Sourdough toasts 2. Charcuterie plate 10.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Strozzapreti, Black Queen Angus beef Bolognese, garlic crumbs
Torchio, split pea “mac and cheese”, ham, crispy pork belly and potatoes
Spaetzle, duck confit, lentils, mustard and pickled cabbage
Plates
25.
Seared Diver Scallops
pea shoot pesto, Brussels sprouts, capers and fingerling potatoes
Wild Chesapeake Bay Striped Bass
marinated beets, grapefruit, tarragon, melted onions
Roasted Breast of Misty Knoll Chicken
petite eggplant “parm”, smoked tomato puree, parsley
Fried Confit of Niman Ranch Pork Spare Ribs
bacon gastrique, white polenta, black kale and black eyed peas
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. Meals Tax is 7%, 6.25% MA and .75% Local