Dinner Menu

Saturday, October 21st, 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

Braised Pork Belly Fried Rice

farm egg, Napa cabbage, sesame and peas

Petite Mac n’ Cheese

elbows, ham, bitter greens, crumbs, maple gastrique

Shaved Kohlrabi Caesar

crumbled egg, potato and crumbs

Roasted Romanesco, Chickpeas and White Beans

anchovy oil, pecorino and smoky tomato

Peanut and Cola Chicken Liver Pate

pickles, mustards and toasts

Pollock and Fennel Croquettes

radish, pickled celery, caper and frisee

Carrot and Roasted Poblano Soup

orange, cumin, High Lawn cream and pumpkin seeds

Semolina toasts 3.

Medium Plates


Orecchiette, carrot top pesto, ricotta and “shaky cheese”

Grilled Portobello, creminis, mushroom stuffing, feta, jus

Mustard Spaetzle, braised chicken, bacon, button mushrooms

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

Overnight Roast NEFF Beef

creamed kale, crumble fries, onion variations



Bittersweet Almond and Chocolate Tort, apricot marmalade, whipped cream

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