Dinner Menu

Thursday, March 1st, 2018

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 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