Dinner Menu

Wednesday, December 13th, 2017

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Smaller Plates


Roasted Beets from Lee

candied carrots, apple, turmeric and Brazil nuts

 Delicata Squash from Matty and Kira

coconut milk, jerk spices, sweet potatoes, scallions

Warm Madras Curried Spinach

slow poached egg, fried onions

Fried Pork Wontons

cabbage and sesame slaw

Smoked High Lawn Cream of Celery Soup

lemon, croutons, Wild Alpine, black pepper, black truffle

Smoked Portobello Rangoons

crimini “hoisin”

New Crop Fried Jasmine Rice

pork, pineapple, ginger, shoyu and green onion

Mini Chicken Salad Po’ Boy

mayo, Sriracha, lettuces and lime

Spicy Thai Green Curry “Risotto”

coconut, peanuts, cilantro, lime and shrimp jus

Semolina toasts 3.



 Duck Fat Dumplings, duck confit, lentils, frisee, broccoli “marrow” and mustard

Pork Ramen, Sun noodles, nori, slow poached egg, scallion

Orecchiette, Cricket Creek Veal Ragout, Parmesan

Rigatoncini, bitter green and sunflower seed pesto, High Lawn ricotta and pecorino

Larger Plates


Roasted Misty Knoll Chicken Breast

broccoli, potato, garlic “gravy”

Pan Seared Rhode Island Monk Fish

slow cooked grits, spicy green bean “minestrone”



 Dark Chocolate Wontons

coconut cream, star anise, cinnamon, whipped cream, Rice Krispies

Torn Lime Cake

lemongrass semifreddo, tamarind emulsion, wild lime leaf syrup