Dinner Menu

Thursday, December 14th, 2017

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Smaller Plates

12.

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

High Lawn Cream of Celery Soup

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

New Crop Fried Jasmine Rice

braised lamb neck and sweet soy sauce

Mini Chicken Salad Po’ Boy

mayo, Sriracha, lettuces and lime

Spicy Thai Green Curry “Risotto”

coconut, soy nuts, cilantro, lime and shrimp jus

Semolina toasts 3.    Greens w/vin 8.        Portobello rangoons 12.


Next

18.

 Mustard Spaetzle, duck confit, lentils, broccoli “marrow” and mustard

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

Orecchiette, Cricket Creek Veal Ragout, Parmesan

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


Larger Plates

26.

Roasted Misty Knoll Chicken Breast

broccoli, potato, garlic “gravy”

Pan Seared Rhode Island Monk Fish

slow cooked grits, spicy green bean “minestrone”

Breast of Pennsylvania Duck

white bean and tomato cassoulet, frisee and maple gastrique


Sweet

10.

 Dark Chocolate Wontons

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

Torn Lime Cake

lemongrass semifreddo, tamarind emulsion, wild lime leaf syrup