Dinner Menu

Sunday, March 4th, 2018

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Smaller Plates

Generic Romaine

green olive “Caesar,” croutons, with or without anchovies

11.

Salad of Hearty Greens

honey and turmeric vinaigrette, currants, toasted almonds

11.

Cold Sesame Noodles

crushed peanuts, soy nuts, cucumbers, scallions

11.

Skate Wing Dip

scallion pancake, coconut milk mayo, chilies

12.

 Pork Carnitas Tacos

almond romesco, bodega jalapeno, slaw

12.

Poached Halibut Schmear Toast

celery, mustard, sweet pickles, crumbled egg, Old Bay

12.

Chicken Wing Croquettes

spicy daikon ketchup, frisee, lime, smoked nori salt

12.


Larger Plates

North Star Lamb Ragout

pizzichi di farro, red wine, pecorino

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 Lucki 7 Pork Shoulder

shaved Brussels sprouts, caramel-soy jus, Delftree oyster mushrooms

25.

Pan Seared Monkfish

watercress nage, fried potatoes, celeries, Animal Farm buttermilk, chives

26.

Pennsylvania Duck Breast

duck pancetta braised Colfax beans, pea shoots, 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