Dinner Menu
Sunday, May 27th, 2018
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