Dinner Menu
Monday, October 9th, 2017
Smaller Plates
12.
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
18.
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
26.
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
Sweet
10.
“Lemon Square,” lemon curd, shortbread and whipped cream
Pumpkin Beignets, cream cheese and pumpkin seeds
Bittersweet Chocolate Pudding, banana, peanut, candied cherries