Dinner Menu
Saturday, October 21st, 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
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
18.
Orecchiette, carrot top pesto, ricotta and “shaky cheese”
Grilled Portobello, creminis, mushroom stuffing, feta, jus
Mustard Spaetzle, braised chicken, bacon, button mushrooms
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
Overnight Roast NEFF Beef
creamed kale, crumble fries, onion variations
Sweet
10.
Bittersweet Almond and Chocolate Tort, apricot marmalade, whipped cream
Fried Apple Pie, vanilla ice cream, cinnamon stick, apple cider, sauce and salad