Dinner Menu

Monday, October 9th, 2017

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Smaller Plates


Bartlett Apples and Beets

frisee, horseradish, sour cream and chive

Trout and Caper Mousse

pickles, toasts and mustard

Matty’s Delicata Squash

port and blue cheese dressing, lettuces, walnut crunch

Generic Broccoli and Parmesan Salad

cucumbers, almond and crumbs

Toast of Chopped Lamb Leg

cumin, coriander, parsley, radish and chickpeas

Bluefish Salad

curry, Vidalia onions, raisins and cucumber

Soft Poached Farm Egg

kale “tartare,” garlic – cream cheese, crumble fries

Semolina toasts 3.

Medium Plates


Red Table Salami Sandwich, black olive ciabatta, whipped motz, red pepper tomato soup

Orecchiette, sunflower seed and bitter green pesto, chicken confit, Parmesan

Linguini, beef Bolognese, “shaky” cheese

Grilled Delftree Portobello Mushroom, mushroom stuffing, garlic, broccoli and feta

White Fish Cake, mussels, couscous, fennel frond pesto, orange and carrots

Larger Plates


Chinese Spiced Pork Belly

roasted pear, napa cabbage, mustard greens, umeboshi and scallion

Leg of Duck Confit

lentils, cabbages, apples, honey

Buttermilk Fried Misty Knoll Chicken Thighs

braised collard greens, polenta, green tomato jam 



“Lemon Square,” lemon curd, shortbread and whipped cream

Pumpkin Beignets, cream cheese and pumpkin seeds

Bittersweet Chocolate Pudding, banana, peanut, candied cherries