Dinner Menu
Saturday, March 3rd, 2018
Smaller Plates
Generic Romaine
green olive “Caesar,” croutons, with or without anchovies
11.
Salad of Bitter Greens
honey and turmeric vinaigrette, currants, toasted almonds
11.
Tartare of Portabella Confit
prepared Japanese turnip, pepperoncini and caper dressed lettuces
11.
Bluefish Dip
scallion pancake, coconut milk mayo, cilantro and chilies
12.
Pork Carnitas Tacos
almond romesco, bodega jalapeno, slaw
12.
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.
Larger Plates
Penne and Roasted Tomato
High Lawn ricotta and Parmesan
11./22.
Jalapeno Mac n’ Cheese
garganelli, cheddar, broccoli, bacon crumbs
11./22.
Fried Misty Knoll Chicken
polenta, roasted carrots, arugula, pickled watermelon rind vinaigrette
24.
Grilled Pork Shoulder
shaved Brussels sprouts, daikon, caramel-soy jus, Delftree oyster mushrooms
25.
Pan Seared Skate
cauliflower, tomato, preserved lemon, chili flake and white beans
26.
Pennsylvania Duck Breast
duck pancetta braised Colfax beans, pea shoots and shaved radish
28.
Rack of Lamb
button mushroom ragout, endive, parsnip
32.
Sweets
10.
Vanilla Bean Panna Cotta
blueberry compote, peanut butter crumbs
Warm “Brownie Batter”
chocolate mint sorbet, broken cookies