Dinner Menu
Friday, April 13th, 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, scallions
Chicken Liver and Raisin Pate
hazelnut, walnut, pickles, mustard and toasts
Tuna Toast
lemon, paprika, cucumber, garlic and butter
Chipped Beef
challah, peas from the freezer, radish salad
Large Plates
Linguini, hearty greens and pine nut pesto, High Lawn ricotta, Parmesan
11./22.
Pizzichi di Farro, pork sausage, braised fennel, garlic crumbs
11./22.
Crispy Salt and Pepper Misty Knoll Chicken Drums
grits, dressed cabbage and hot sauce
18.
Seared Butcher’s Steak
pomme puree, steak sauce and roasted broccoli
24.
Pan Roasted Idaho Trout
canned artichokes, fennel, couscous, preserved lemon and caper
25.
Scotched Maine Rabbit Loin
white bean puree, carrots and button mushrooms
28.
Day Boat Halibut
almond and shallot “milk,” white anchovies, orange, frisee, bulgur wheat
32.
Sweets
10.
White Chocolate Mousse
banana froyo, hazelnut coffee granola
Earl Grey Panna Cotta
cocoa crumb, grapefruit