Dinner Menu

Monday, April 9th, 2018

share this:

Smaller Plates

12.

Roasted and Pickled Beets

brined melon and yogurt puree, grapes, currants, watercress

Generic Romaine

ramp and Animal Farm buttermilk, Vidalia onion, croutons

Chickpeas and Burnt Eggplant

roasted tomato, cucumber, cilantro

Chorizo “Pimento Cheese”

corn, black beans, cheddar, jalapeno

Slow Poached Farm Egg

hash of roots and corned beef

Braised Pork Belly

grits, slaw and hot sauce

Mississippi Catfish Fritters

Creole seasoning, radish, spicy carrot jam

Pasta

12./22.

Linguini, bone marrow “marinara”, crumbs

Penne, roasted tomato, High Lawn ricotta, Parmesan

Pizzichi di Farro, Woven Roots spinach, pine nut, bitter green and sunflower pesto

Large Plates

Misty Knoll Roasted Chicken Breast

endive, feta creamed spinach, quinoa and peas

26.

Smoke Brined Snake River Pork Chop

sweet potato puree, maple braised collard greens

24.

Veal Schnitzel

Brussels sprouts, white beans, Delftree mushrooms, horseradish

26.

Grilled Yellowfin Tuna

canned artichokes, fennel, lentils, preserved lemon and caper

28.

Sweets

10.

PB and White Chocolate Mousse

banana froyo, hazelnut coffee granola

Earl Grey Panna Cotta

cocoa crumb, raspberry