Dinner Menu
Friday, June 15th, 2018
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