Dinner Menu
Friday, May 11th, 2018
Smaller Plates
12.
Generic Romaine
serrano chili and chevre vinaigrette, toasted pumpkin seeds
Marinated Leg of Lamb
chickpeas, spiced yogurt, citrus, raisins
Idaho Trout Mousse
black pepper, pickles, egg, mustard and toast
Pickled Gulf Shrimp Dip
soy sauce, sambal, sesame seeds, scallion pancake
Slow Poached Farm Egg
Lucki 7 pork stew, white beans, nettles, whey
New York State Bib Lettuces
carrot and sorrel vinaigrette, sunflower seeds, orange
Petite Mac and Cheese
bacon, jalapeno, elbows, crumbs
Grilled Hadley Asparagus
pea shoot pistou, Hawthorne Valley crowdie, lemon
semolina toasts
3.
Larger Plates
Penne, roasted tomato, High Lawn ricotta, Parmesan, EVOO
20.
Garganelli, pepperoncini, beef, green onion, black pepper and sour cream
22.
Grilled Farm Raised Trout
pickled lettuces, carrots, split pea puree and horseradish
24.
Duck Confit
quinoa, balsamic and sautéed cabbage
22.
Charred Portobello “Confit”
Rawson Brook chevre, sun dried tomato, spelt berries and frisee
18.
Fried Pork Chops
sweet potato, pickled mustard seeds, cabbage salad
24
Seared Maine Scallops
asparagus, bacon, roasted onions, garlic-chive puree
32.
Sweet
10.
Lemon Cheesecake
pistachio crunch, rhubarb
Caramel Coffee Tres Leche
dulce de leche, cinnamon, whipped cream, cocoa crumbs