Dinner Menu

Wednesday, March 28th, 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, lentils

13.

Woven Roots’ Spinach

fried shallot vinaigrette, buttermilk, crumbled egg and Russet potato

11.

“Panzanella”of Warm Brussels Sprouts

oregano oil, sundried tomatoes, olives, capers, pepperoncini, Parmesan

12.

 Roasted Beets

horseradish, caraway, pickled mustard seeds, cucumber

12.

Chickpea and Lentil Harira

roasted tomato, chili oil, lemon and beghrir

12.


Large Plates

Penne 

     roasted tomato, High Lawn ricotta and Parmesan

11./22.

Orecchiette

broccoli stem shrimp “scampi,” oregano, chili flake, crumbs

11./22.

Twin Cheeseburgers

special sauce, pickles onions, french fries

12.

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.

Day Boat Maine Scallops

green chermoula, carrots, couscous, roasted tomatoes, more herbs

28.


Sweets

10

Torn Miso Cake

apricot caramel, sesame frosting

 White Chocolate Mousse

cherry wine granita, toasted milk crumb