Dinner Menu
Sunday, June 10th, 2018
Smaller Plates
12.
“Caesar” of Spinach from Lee
green olives, anchovies, Parmesan and crumbs
Chicken Salad “Roll”
buttered bun, Delftree shiitakes, lettuces
Massaged Kale from Lee
Hawthorne yogurt, smoked mead vinegar, carrots and apricots
Woven Roots’ Lettuces
walnuts, pickled asparagus, shallots, champagne
Pork Rillette
pickles, mustard and toasts
Spicy Marinated Squid
bok choi, sesame oil, scallions and Screaming Geisha
Marinated Seafood
“sauce bouillabaisse”, herbs
Rice and Chicken Wing Croquettes
garlic-Parmesan, celery root, carrot and radish
Larger Plates
Orecchiette, gulf shrimp, bacon, peas from the freezer, white wine and Parmesan
22.
Garganelli, braised chicken, bitter green pesto, pecorino, crumbs
22.
Fried Misty Knoll Chicken
red beans and rice, braised collard greens, Creole flavors
24.
Pan Roasted Skate Wing
raisin soubise, capers, orange, cauliflower and watercress
32.
24hr Cured NY Strip
Delftree king oyster and crimini mushrooms, grilled onions
34.
Seared Pork Belly
Swiss chard, pecorino, white beans and spring garlic
24.
Sweet
10.
Vanilla Panna Cotta
rhubarb jam and milk crunch
Old Fashioned Chocolate Cake
froyo, whipped cream, grapefruit marmalade