Dinner Menu
Sunday, March 25th, 2018
Smaller Plates
Bitter Lettuces
currants, toasted almonds, ras al hanout, orange blossom water
11.
Slow Poached Farm Egg
confit lamb neck, curry, couscous, potato, lentils
12.
Woven Roots’ Spinach
fried shallot vinaigrette, buttermilk, crumbled egg and Russet potato
11.
Fried Chicken Tacos
almond romesco, refried black beans, cilantro and slaw
12.
“Panzanella”of Warm Brussels Sprouts
oregano oil, sundried tomatoes, olives, capers, pepperoncini, Parmesan
12.
Roasted Beets
horseradish, caraway, pickled mustard seeds, cucumber
12.
P.E.I. Mussels
saffron, tomato, jalapeno, preserved lemon, ginger, toast
Larger Plates
Penne
roasted tomato, High Lawn ricotta and Parmesan
11./22.
Beer Battered Cod
potato and cabbage hash, roasted carrots, malt vinegar aioli, parsley
22.
NEFF Butcher’s Steak
roasted broccoli, spinach, sweet onions, oyster mushrooms and steak sauce
24.
Roasted Breast of Misty Knoll Chicken
extra skin, arugula pesto, pecorino, daikon, artichokes from a can
26.
Sautéed Rhode Island Skate Wing
chive puree, endive, white beans, winter radish
26.
Smoke Brined Snake River Pork Chop
Colfax Farm’s BBQ beans, tomato and lime slaw
24.
Sweets
10
Torn Miso Cake
apricot caramel, sesame frosting
White Chocolate Mousse
cherry wine granita, toasted milk crumb