Dinner Menu
Friday, October 20th, 2017
Smaller Plates
12.
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
18.
Orecchiette, carrot top pesto, ricotta and crumbs
Grilled Portobello, creminis, stuffing, feta, jus
Linguini, beef Bolognese, shaky cheese
Larger Plates
26.
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
Sweet
10.
Bittersweet Almond and Chocolate Tort, apricot marmalade, whipped cream
Fried Apple Pie, vanilla ice cream, cinnamon stick, apple cider, sauce and salad