Dinner Menu

Wednesday, April 11th, 2018

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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