Dinner Menu

Friday, April 13th, 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, 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