Dinner Menu
Wednesday, June 13th, 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, 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