Dinner Menu
Friday, March 2nd, 2012
Small Plates
10.
Roasted Beet “Sundae”
walnuts, sour lemon whip, caramel gastrique, coco nibs and raisins
Boar Meatballs
anchovy aioli, leeks vinaigrette, poppy seeds
Fried Pig’s Trotter
cornichon egg salad, hot mustard
Crispy Mozzarella
marinated eggplant, sundried tomatoes, fennel and balsamic
“Non Traditional” Charcuterie
chicken and foie gras spam, chicken wing and liver pate, rather traditional accompaniments
Dad’s Apple Salad
Ioka maple dressing, hazelnuts, peanuts, sage and currants
Jonah Crab Salad Tacos
dressed lettuce, jalapeno and almond romesco
Venison chili 10. Sourdough toasts 2. Menu tasting 35./50.
Pasta
20.
Penne, roasted tomato, High Lawn ricotta, Parmesan
Linguini, Black Queen Angus beef Bolognese, garlic crumbs
Spaetzle, duck confit, lentils, mustard and pickled cabbage
Chicken and sausage cannelloni, beet green, rosemary and walnut pesto
Plates
25.
Roasted Breast of Misty Knoll Chicken
green olives, roasted garlic, fingerling potatoes
Long Island Fluke “Tikka”
cauliflower creamed quinoa, spiced chick pea stew
Fried Confit of Niman Ranch Spare Ribs
braised kale, ham mac and cheese, sweet smoky tomato
Seared Chesapeake Bay Wild Striped Bass
“franks and beans”, Brussels sprouts, melted onions
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