Dinner Menu
Wednesday, March 28th, 2018
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