Dinner Menu

Friday, June 15th, 2018

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Smaller Plates

12.

“Caesar” of Kale from Lee

green olives, Parmesan and crumbs

Swordfish Salad “Roll”

buttered bun, sundried tomatoes, capers, chili oil, lettuces

Generic Iceberg

Hawthorne yogurt, smoked mead vinegar, carrots and apricots

Woven Roots’ Spinach

walnuts, pickled asparagus, Vidalia onion, champagne

Vermont Creamery Bijou Goat Cheese

black pepper-strawberry jam, hazelnuts and toasts

Almost DA|BA’s White Fish Roe Toast

crème fraiche, dill, onion

Shaved Mango from the Frye’s

rice noodles, rau ram leaves, fish sauce, chilies, peanuts

Slow Poached Egg

roasted pork dashi, pok choi and spring garlic


Larger Plates

Seared Trout Filet

stewed beech mushrooms, spelt berries, sea beans and cucumber

18.

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

22.

Crispy Lamb Neck

curry, carrots, chickpea, tahini and pomegranate molasses

22.

Grilled Swordfish

quinoa, spinach, sofrito 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.

 Side Hill Farm Frozen Yogurt

strawberries, lychee syrup, ginger, coconut, whipped cream

Strawberry and Chocolate “Short Stack”

chocolates, nibs, maple and more strawberry