Dinner Menu
Thursday, March 1st, 2018
Smaller Plates
Generic Romaine
green olive “Caesar,” croutons, with or without anchovies
10.
Tartare of Portabella Confit
prepared Japanese turnip, pepperoncini and caper dressed lettuces
11.
Bluefish Dip
scallion pancake, coconut milk mayo, cilantro and chilies
12.
Duck and Venison Sausage
parsnip puree, pear mustard, toasts
12.
Mushroom Hot and Sour Soup
shiitake, ginger, daikon
9.
Poached Halibut Schmear Toast
celery, mustard, cornichons, crumbled egg, Old Bay
12.
Chicken Wing Croquettes
spicy daikon ketchup, frisee, lime, wakame, smoked nori salt
12.
Cold Sesame Noodles
soy nuts, crushed peanuts and cucumber
10.
Larger Plates
Penne and Roasted Tomato
High Lawn ricotta, mozzarella, Parmesan
11./22.
Braised North Star Farm Lamb Ragout
pizzichi di farro, red wine, buttered crumbs
11./12.
Pennsylvania Duck Confit
roots, spinach, maple, ginger
22.
Fried Misty Knoll Chicken
polenta, roasted carrots, arugula, pickled watermelon rind vinaigrette
24.
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
blueberry compote, peanut butter crumbs
Warm “Brownie Batter”
chocolate mint sorbet, broken cookies