Dinner Menu
Monday, May 21st, 2018
Smaller Plates
12.
Spinach and Sorrel Salad
Berle Farm yogurt and Cricket Creek feta dressing, radish, sunflower seed
Spicy Baby Greens
serrano chili and chevre vinaigrette, toasted pumpkin seeds
Grilled Hadley Asparagus
lemon and bitter green pistou, pecorino
Beef Tartare
chorizo, english muffin, green onion and cilantro
Trout Mousse
pickles, toast and mustard
Grilled Squid
peanut butter and chicken rice, scallion, chili vinaigrette
Whitefish Fritters
celery root, orange and cabbage
Green Lentil Soup
white verjus, tomato, croutons
Larger Plates
Beer Battered Soft Shell Crab Roll
buttered bun, Old Bay aioli, pickeld bibb lettuce
14./28.
Garganelli, NEFF beef Bolognese, “shaky cheese”
22.
Spaetzle and Asparagus
capers, dandelion, spring garlic and cheddar curds
22.
Misty Knoll Chicken Breast
garlic mustard, carrots, frisee and Japanese turnips
26.
Grilled Portobello “Confit”
sun dried tomato, chevre and grains
18.
24hr Cured NEFF Strip Steak
king oyster mushroom and potato hash, upland cress, Worcestershire, asparagus
34.
Pan roasted Skate Wing
white beans and roasted tomato, spinach
Sweet
10.
Orange Frozen Hawthorne Valley Yogurt
rhubarb jam, ginger, toasted oats and poppy
Lemon Cheesecake
blueberry, pistachio and almond crumb