Dinner Menu

Tuesday, March 6th, 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.

Slow Poached Farm Egg

Parmesan broth, maitake mushrooms, chicken, celeriac, parsley

12.

Pork Fried Rice

carrots, ginger, scallions, nam prik poa

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