Dinner Menu
Monday, September 25th, 2017
To Start
12.
Roasted Beets from Lee
pickled beets, shaved fennel, orange, pumpkin seeds, chevre
Not So Local Artisanal Lettuces
Pete’s peaches and pistachio
Matty’s Delicata Squash and Coconut Curry
carrot, couscous, sultanas and cilantro
Cucumbers and Peanut Butter
sunflower and sesame, rice, Asian flavors
Black Pepper Trout Mousse
pickles, mustard and toasts
Soft Poached Farm Egg
petite stew of button mushrooms, garlic, white beans
Semolina toasts 3.
Po’Boys
served “dressed” on Leidenheimer rolls
Meatloaf with smothered fries, meatloaf gravy
Tuna Croquette, French’s yellow aioli
Fried Green Tomato, jalapeno, more tomato
Next
18.
Rigatoncini, beef Bolognese, “shaky” cheese
Cavatelli, cherry tomatoes, garlic, ricotta, Calabrian chili oil, arugula
Grilled Delftree Portobello Mushroom, warm red pepper and pepperoncini panzanella
Larger Plates
26.
Overnight NEFF Roasted Beef
onion puree, broccolini, potato and mustard greens
Seared Skate Wing
caramelized fennel puree, grains, cherry tomatoes
Cured Misty Knoll Chicken Leg
braised kale and matzo ball stew
Veal Meatballs
polenta, spicy marinara, peas from the freezer and Parmesan
Sweet
10.
Dark Chocolate Ice Cream, Soil and Sauce, peanut butter mousse, cookie +brittle
Split Country Biscuit, maple-poached peaches, whipped cream