Dinner Menu

Friday, October 20th, 2017

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Smaller Plates


Fried Calamari Tacos

shaved cabbage and carrot, sweet chili mayo, cilantro, lettuces

Spinach from Lee

blue cheese and celery top vinaigrette, walnuts and pear

Sunnyside Up Farm Egg

pork belly fried rice, sesame, scallion and shiitake

Petite Mac n’ Cheese

elbows, ham, bitter greens, crumbs, maple gastrique

Jenn’s Head Lettuces

cucumbers, almonds, Parmesan

Roasted Cauliflower and Whites Beans

anchovy oil, pecorino and red peppers

Black Pepper Trout Mousse

pickles, mustards and toasts

Pollock and Fennel Croquettes

kohlrabi, pickled celery, caper and frisee

Semolina toasts 3.

Medium Plates


Orecchiette, carrot top pesto, ricotta and crumbs

Grilled Portobello, creminis, stuffing, feta, jus

Linguini, beef Bolognese, shaky cheese

Larger Plates


Chesapeake Bay Spanish Mackeral

lentils, pancetta, shaved apples, watercress and celery

Seared Pennsylvania Duck Breast

spaghetti squash, arugula, farro, parsley and lemon

Turkey Meatballs

cranberry, walnuts, butternut and delicata squash, spinach

Buttermilk Fried Skate Wing

curry aioli, harissa, chickpeas, couscous and carrots

Overnight Roast NEFF Beef

creamed kale, crumble fries, onion variations, pablano



Bittersweet Almond and Chocolate Tort, apricot marmalade, whipped cream

Fried Apple Pie, vanilla ice cream, cinnamon stick, apple cider, sauce and salad