Dinner Menu

Friday, April 20th, 2018

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Smaller Plates

12.

NEFF Corned Beef Tongue

braised cabbage, broth, mustard, chives

Generic Romaine

ramp vinegar and Animal Farm buttermilk, Vidalia onion, croutons

Swordfish Dip

yogurt, cilantro, chilies, raisins, scallion pancake

Chicken Wing and Paprika Stew

chilies, tomato, Stockbridge beans, blue cheese

Skate Wing Fritters

tartar sauce, cucumbers, horseradish, slaw

Slow Poached Farm Egg

challah, Delftree maitakes, cheddar, chives

Steelhead Gravlax Mousse

dill, cream cheese, shallot and toasts

semolina toasts 3.


Pasta

11./22.

Linguini, bone marrow “bolognese,” garlic crumbs

Spaetzle, whey braised rabbit, peas from the freezer, button mushrooms, tarragon


Larger Plates

Pan Roasted NEFF Butcher’s Steak

pomme puree, steak sauce and roasted broccoli

24.

Seared Maine Scallops

bulgur wheat, artichoke and fennel puree, arugula

32.

Pennsylvania Duck Breast

sweet potato, carrots, black pepper, orange, frisee

28.

Louisiana Fried Shrimp

grits, hot sauce and scallions

18.


Sweets

10.

Dark Chocolate Pudding

cherry wine granita, cocoa crumb

Peanut Butter + Jelly Panna Cotta

salted crumb, raspberry and blueberry