Dinner Menu

Wednesday, February 28th, 2018

share this:

Smaller Plates

Generic Romaine

turmeric and curry Thousand Island, croutons, carrots

10.

Over Wintered Beets

young arugula, pumpkin seeds, citrus

11.

 Duck and Venison Sausage

parsnip puree, pear mustard, toasts

12.

Mushroom Hot and Sour Soup

shiitake, ginger, daikon

9.

Brussels Sprout and Potato Hash

bacon, capers, slow poached egg

11.

Fried Delftree Mushroom Tacos

almond romesco, jalapeno, slaw, shrimp adobo

12.

Cold Sesame Noodles

soy nuts, crushed peanuts and cucumber

10.

Spinach Risotto

beef fat, black pepper, saffron

12.


Larger Plates

Penne and Roasted Tomato

High Lawn ricotta, mozzarella, Parmesan

11./22.

Pennsylvania Duck Confit

roots, spinach, maple, ginger

22.

Roasted Misty Knoll Chicken Breast

spicy Colfax bean stew, cabbage, Grateful Greens shoots

24.

NEFF Butcher’s Steak

sour cream “smothered” broccoli, pomme puree

26.

Pan Seared Skate

cauliflower, tomato, preserved lemon, chili flake and white beans

22.

Rack of Lamb

button mushroom ragout, endive, Brussels sprouts

34.


Sweets

10.

Vanilla Bean Panna Cotta

chocolate, crème de menthe, crumb

Cream Cheese Ice Cream Sundae

apple caramel, pecan crumble, whip