Dinner Menu
Friday, June 1st, 2018
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