Dinner Menu
Tuesday, June 19th, 2018
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
White Fish Roe Toast
cream cheese schmear, 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 Pancakes
chocolates, nibs, maple and more strawberry