Dinner Menu

Sunday, October 22nd, 2017

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Smaller Plates


Fried Calamari Tacos

shaved cabbage and carrot, sweet chili mayo, lettuces

Spinach from Lee

blue cheese and celery top vinaigrette, walnuts and pear

Pork Belly Fried Rice

farm egg, Napa cabbage, sesame and peas

Petite Mac n’ Cheese

elbows, ham, dandelion greens, maple gastrique

Shaved Kohlrabi “Caesar”

crumbled egg, potato and crumbs

Roasted Cauliflower and Chickpeas

anchovy oil, pecorino and smoky tomato

Peanut and Cola Chicken Liver Pate

pickles, mustards and toasts

Pollock and Fennel Croquettes

radish, caper and frisee

Semolina toasts 3.

Medium Plates


Orecchiette, bitter green and sunflower pesto, Monterey Chevre

Grilled Portobello, braised criminis, mushroom stuffing, feta, jus

Mustard Spaetzle, braised chicken, lentils, pancetta and thyme

Larger Plates


Chesapeake Bay Spanish Mackerel

shaved apples, watercress, buttered radish and celery

Seared Pennsylvania Duck Breast

beet and oat “risotto”, arugula, farro, fig balsamic

Vermont Turkey, Cranberry and Walnut Meatballs

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