Dinner Menu
Monday, April 9th, 2018
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