Dinner Menu

Thursday, April 12th, 2018

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Smaller Plates

12.

Roasted and Pickled Beets

brined melon and yogurt puree, grapes, watercress

Generic Romaine

ramp vinegar and Animal Farm buttermilk, Vidalia onion, croutons

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

Seared Misty Knoll Chicken Breast

burnt eggplant puree, tomato dressed chickpeas and greens, feta, spinach

26.

Veal Schnitzel

Brussels sprouts, white beans, Delftree mushrooms, horseradish

26.

Pan Roasted Idaho Trout

canned artichokes, fennel, couscous, preserved lemon and caper

28.

Day Boat Halibut

almond and shallot “milk,” white anchovies, orange, frisee

29.


Sweets

10.

PB and White Chocolate Mousse

banana froyo, hazelnut coffee granola

Earl Grey Panna Cotta

cocoa crumb, grapefruit