Dinner Menu
Thursday, April 12th, 2018
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