Dinner Menu

Sunday, May 27th, 2018

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Smaller Plates

12.

Caesar of Radishes from Lee

wild arugula, green olives, anchovies and crumbs

Grilled Hadley Asparagus

lemon and bitter green pistou, pecorino

Beef Tartare

chorizo, english muffin, green onion and sunny side egg

Trout Mousse

pickles, egg, toast and mustard

Spicy Grilled Squid

beef neck, dashi, bok choi and Screaming Geisha

White Fish Fritters

spring garlic and celery root nage, pickled lettuces, Vidalia onion

Marinated Asparagus Toast

Rawson Brook chevre, shallots, red wine vinaigrette


Larger Plates

 Beer Battered Icelandic Cod

potato, dill seed aioli, marinated carrots and lettuces

25.

Garganelli, NEFF beef Bolognese, “shaky cheese”

22.

Spaetzle and Asparagus

capers, dandelion, spring garlic and cheddar curds

22.

 Slow Cooked Leg of Lamb

Berle Farm yogurt, chickpea and raisin salad, cilantro, chilies

26.

24hr Cured NY Strip

baby arugula, grilled king oyster mushrooms and button stew, roasted shallots

34.

Pennsylvania Duck Confit

braised bitter greens, quinoa, lentil and tomato puree

24.

Pan Seared Scallops

bacon, pineapple puree, radish and turnips

32.


Sweet

10.

 Lemon Cheesecake

grapefruit marmalade and milk crunch

Toasted Cocoa Pound Cake

froyo, whipped cream, Sicilian cherries