Dinner Menu
Wednesday, May 30th, 2018
Smaller Plates
12.
Caesar of Radishes from Lee
spinach, 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
Pete’s Head Lettuces
champagne vinegar, pistachios, pickled asparagus and rhubarb
Chilled Asparagus Soup
white verjus, peas from the freezer, chervil, EVOO
Spicy Marinated Squid
bok choi, sesame oil, scallions 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
18.
Fried Misty Knoll Chicken
grits, braised bitter greens and Frank’s
24.
Potato Gnocchi, braised Misty Knoll chicken, radish top and sunflower seed pesto, asparagus
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 puree, roasted shallots
34.
Pennsylvania Duck Confit
pineapple puree, radish, turnips, cabbage, bacon
24.
Sweet
10.
Lemon Cheesecake
rhubarb jam and milk crunch
Old Fashioned Chocolate Cake
froyo, whipped cream, grapefruit marmalade