Dinner Menu

Wednesday, May 30th, 2018

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Smaller Plates

Caesar of Radishes from Lee
arugula, green olives, anchovies and crumbs

Marinated Asparagus Toast
Rawson Brook chevre, shallots, red wine vinaigrette

Grilled Hadley Asparagus
lemon and bitter green pistou, pecorino

Beef Tartare
chorizo, english muffin, green onion, slow poached egg

Marinated Sea Scallops
local head lettuces, pickles, ramp vinegar

Asparagus Soup
white verjus, peas from the freezer, chervil, EVOO

Spicy Grilled Squid
beef neck dashi, bok choi and Screaming Geisha

White Fish Fritters
spring garlic and celery root nage, pickled lettuces, Vidalia onion

Larger Plates

Pan Seared Idaho Trout Filet
fennel, spring garlic, quinoa, lentils and tomato puree

Fried Misty Knoll Chicken
grits, braised bitter greens and Frank’s

Potato Gnocchi, braised Misty Knoll chicken, radish top and sunflower seed pesto, asparagus

Slow Cooked Leg of Lamb
Berle Farm yogurt, chickpea and raisin salad, cilantro, chilies

24hr Cured NY Strip
baby arugula, grilled king oyster mushrooms and button stew, roasted shallots

Pennsylvania Duck Confit
bacon, pineapple puree, radish and turnips


Lemon Cheesecake
rhubarb jam and milk crunch

Toasted Cocoa Pound Cake
froyo, whipped cream, grapefruit marmalade