Dinner Menu
Wednesday, April 11th, 2018
Smaller Plates
12.
Roasted and Pickled Beets
brined melon and yogurt puree, grapes, watercress
Woven Roots’ Spinach
ramp vinegar and Animal Farm buttermilk, Vidalia onion, croutons
Chickpeas and Burnt Eggplant
roasted tomato, cucumber, cilantro, feta
Chorizo “Pimento Cheese”
corn, black beans, cheddar, jalapeno
Chicken Wing and Paprika Stew
chilies, tomato, Stockbridge beans, blue cheese
Beer Battered King Trumpet Mushrooms
grits, dressed cabbage and hot sauce
Skate Wing Fritters
Creole seasoning, arugula, spicy carrot jam
Chipped Beef
quinoa, peas from the freezer, radish salad
Pasta
12./22.
Linguini, NEFF beef bolognese, “shaky cheese”
Penne, roasted tomato, High Lawn ricotta, Parmesan
Pizzichi di Farro, pork sausage, braised fennel, black pepper crumbs
Large Plates
Misty Knoll Fried Chicken
cheddar waffle, braised greens, sweet potato, bacon and jalapeno butter
24.
Veal Schnitzel
Brussels sprouts, white beans, Delftree mushrooms, horseradish
26.
Pan Roasted Idaho Trout
canned artichokes, fennel, couscous, preserved lemon and caper
28.
Sweets
10.
PB and White Chocolate Mousse
banana froyo, hazelnut coffee granola
Earl Grey Panna Cotta
cocoa crumb, grapefruit