Dinner Menu

Saturday, April 28th, 2018

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Smaller Plates

12.

Generic Romaine

ramp vinegar and black pepper, Parmesan, croutons

Mussels from Maine

Thai style coconut curry, carrots, toast

Over Wintered Abode Farm Parsnip

spiced yogurt, citrus and arugula

 Red Beans and Rice

franks, celery and green bell pepper

Smoke Brined Ham

crushed peas, crème fraiche, mustard, frisee

Grilled Celery Root

blue cheese, hot sauce and celery

Pickled Mackerel

milk poached almond butter, cucumber, pickled beets

semolina toasts

3.


Pasta

11./22.

Mustard Spaetzle, chicken wing confit and smoked paprika

Pizzichi di Farro, braised kale, button mushrooms, white anchovies, pecorino

Linguini, broccoli stem “scampi,” Gulf shrimp, Parmesan


Larger Plates

Seared NEFF Skirt Steak

roasted broccoli, beef fat potatoes, “steak sauce”

24.

Fried Native Flounder

tartar sauce, slaw and smoked celery salt

24.

Smok Brined Pork Schnitzel

sweet potato puree, braised mustard greens, shaved cabbage, mustard seeds

26.

Slow Cooked Leg of Lamb

bulgur wheat, cumin and onion puree, cucumber, feta, arugula

32.


Sweets

10.

Dark Chocolate Pudding

mint, orange, cocoa crumb

Blueberry Panna Cotta

salted crumb, rhubarb and p.b. mousse