Dinner Menu
Sunday, October 22nd, 2017
Smaller Plates
12.
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
18.
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
26.
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
Sweet
10.
Bittersweet Almond and Chocolate Tort, apricot marmalade, whipped cream
Fried Apple Pie, vanilla ice cream, cinnamon stick, apple cider, sauce and salad