Dinner Menu

Sunday, March 25th, 2018

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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