Dinner Menu
Friday, April 20th, 2018
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