Dinner Menu

Sunday, June 10^th, 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