Dinner Menu
Monday, March 5th, 2018
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.
Pork Fried Rice
carrots, ginger, scallions, nam prik pao
12.
Pork Carnitas Tacos
almond romesco, bodega jalapeno, slaw
12.
Idaho Trout Mousse
preserved lemon, pickles, mustard, toasts
12.
Chicken Wing Croquettes
spicy daikon ketchup, frisee, lime, smoked nori salt
12.
Larger Plates
Roasted Tomatoes
penne, High Lawn ricotta, Parmesan
11./22.
Jalapeno Mac n’ Cheese
garganelli, cheddar, broccoli, bacon crumbs
11./22.
Fried Misty Knoll Chicken
polenta, roasted carrots, spinach, 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