Dinner Menu
Thursday, December 14th, 2017
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