Dinner Menu
Thursday, March 8th, 2018
Smaller Plates
Generic Romaine
green olive “Caesar,” croutons, with or without anchovies
11.
Woven Roots’ Spinach
honey and turmeric vinaigrette, currants, toasted almonds
11.
Pork Fried Rice
ginger, scallions, nam prik pao
12.
Slow Poached Farm Egg
Parmesan broth, maitake mushrooms, chicken, celeriac
12.
Arugula and Pistachio Pesto Toast
roasted broccoli, orange zest, garlic, pecorino
12.
Roasted Beets
citrus, poppy seeds, carrots, oatmeal, lemon verbena
12.
Idaho Trout Mousse
preserved lemon, pickles, mustard, toasts
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