Dinner Menu

Saturday, March 3rd, 2018

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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