Dinner Menu

Friday, June 1st, 2018

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Smaller Plates

12.

“Caesar” of Spinach from Lee

green olives, anchovies, Parmesan and crumbs

Marinated Asparagus Toast

Rawson Brook chevre, mixed nut pesto, shallots, red wine vinaigrette

Grilled Hadley Asparagus

lemon and bitter green pistou, pecorino

White Fish Fritters

celery root nage, pickled lettuces, Vidalia onion

Pete’s Head Lettuces

Champagne vinegar, pistachios, pickled asparagus and rhubarb

Asparagus Soup

white verjus, peas from the freezer, chervil, EVOO

Spicy Marinated Squid

bok choi, sesame oil, mussels and Screaming Geisha

Woven Roots’ Torn Kale

Animal Farm buttermilk, spring garlic, pumpkin seed oil, croutons


Larger Plates

 Seared Idaho Trout Filet

fennel, spring garlic, quinoa, lentil – tomato puree

18.

 Fried Misty Knoll Chicken

grits, braised bitter greens and Frank’s

24.

Orecchiette, broccoli stem “scampi,” Gulf shrimp, oregano, chives

22.

Fusilli col Buco, NEFF beef bolognese, “shaky cheese”

22.

 Pan Roasted John Dory

brown butter, white beans, capers, orange and spinach

26.

24hr Cured NY Strip

Delftree grilled king oyster mushrooms, buttons, roasted shallots

34.

Pennsylvania Duck Confit

pineapple, radish, carrot and cabbage

24.


Sweet

10.

 Lemon Cheesecake

rhubarb jam and milk crunch

Old Fashioned Chocolate Cake

froyo, whipped cream, grapefruit marmalade