Dinner Menu

Monday, June 18th, 2018

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Smaller Plates

12.

“Caesar” of Spinach from Lee

green olives, Parmesan and croutons

Duck Liver and Almond Pate

pickles, mustard and toasts

Generic Iceberg

Hawthorne yogurt, smoked mead vinegar, carrots and apricots

Woven Roots’ Young Greens

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

Scallion Pancakes

“Thai fish dip” peanuts, cilantro

Slow Poached Egg

roasted pork dashi, pok choi and spring garlic

 Larger Plates

Garganelli, braised veal, High Lawn ricotta, lemon, arugula

22.

Orecchiette, Louisiana shrimp sausage, white beans, tomato and crumbs

22.

Crispy Lamb Neck

curry, carrots, chickpeas and pomegranate molasses

22.

Rhode Island Monkfish

stewed beech mushrooms, spelt berries, sea beans and cucumber

28.

24hr Cured NY Strip

button mushrooms, kale, grilled onions, parsley, “frites”

34.

Pennsylvania Duck Confit

nectarine, oranges, spinach, radish

22.

Sweet

10.

Strawberry-Ginger Sundae

vanilla ice cream, lychee syrup, coconut

Strawberry and Chocolate Pancake

chocolates, nibs, maple and more strawberry