Dinner Menu
Sunday, June 24th, 2012
Small Plates
10.
Overmeade Gardens Garlic Scapes
Jonah crab, fennel, oranges, fennel and sumac
Chilled Summer Borscht
savory Greek yogurt panna cotta, barley, horseradish
Pickled and Cured Beef Tongue “Reuben”
mostly Russian dressing, Gruyere grilled cheese, radish, caraway vinaigrette
Woven Roots Young Lettuces
Berry Patch strawberries, Berle Farm crowdie, balsamic and walnuts
Woven Roots Japanese Turnip Fritters
not so local pineapple, rock shrimp, rice noodles, mint, spicy sunflower seeds and cilantro berries
Duck “Carnitas” Tacos
marinated cabbage, jalapenos, refried beans, almond romesco
Housemade Spice Rubbed Ham
pickled green tomatoes, mustard vinaigrette, onion confit, beech mushrooms
Sourdough toasts (2.) Greens with vinaigrette (8.)
Pasta
20.
Garganelli, roasted tomato, High Lawn ricotta, Parmesan
Pizzichi di Farro, Sheffield mutton bolognese
Orecchiette, peas from the freezer, kale, pork sausage, Great Hill blue
Spaetzle, garlic scapes, olives, roasted onions, feta and sundried tomatoes
Plates
25.
Fried Confit of Niman Ranch Pork Spare Ribs
baked beans, slaw and maple sweet and sour
Sautéed Farm Raised Idaho Trout
marinated and roasted zucchini, saffron quinoa, basil puree, basil seeds
Seared NEFF Beef
veal and white cornmeal “blanquette”, steak vinaigrette, beets and crispy chevre
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