Dinner Menu

Wednesday, June 13th, 2018

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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, Vidalia onion, champagne

Black Pepper Trout Mousse

pickles, mustard and toasts

Marinated Seafood

“sauce bouillabaisse”, herbs

Pork Terrine

Chinese flavors, fried wontons, cabbage slaw

Slow Poached Egg

warm spelt berries, peas and soy nuts, pepperoni vinaigrette


Larger Plates

Orecchiette, gulf shrimp sausage, bacon, peas from the freezer and Parmesan

22.

Crispy Lamb Neck

chickpea and tahini puree, curry, carrots and pomegranate molasses

22.

Misty Knoll Chicken Breast

red beans and rice, braised collard greens, Creole flavors

26.

Grilled Swordfish

sofrito, quinoa, spinach and basil vinegar

28.

24hr Cured NY Strip

crimini mushrooms, grilled onions, arugula, “frites”

34.

Seared Pork Belly

Swiss chard, pecorino, spring garlic, jus

24.


Sweet

10.

 Vanilla Panna Cotta

rhubarb jam and milk crunch

Old Fashioned Chocolate Cake

froyo, whipped cream, grapefruit marmalade