Dinner Menu
Wednesday, June 20th, 2018
Smaller Plates
12.
Matty’s Garlic Scapes
green olive Caesar, Parmesan and croutons
Duck Liver and Almond Pate
pickles, mustard and toasts
Generic Iceberg
orange-carrot, ginger, scallions, crushed wontons
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
Butterhead Lettuces
Animal Farm Buttermilk and sorrel dressing, radish, cucumber
Massaged Kale from Lee
Hawthorne yogurt, smoked mead vinegar, carrots and apricots
Larger Plates
Orecchiette, Louisiana shrimp sausage, white beans, tomato and crumbs
22.
Spiced North Star Lamb Ragout
couscous, carrots, chickpeas, cabbage, cilantro, raisin, pomegranate molasses
22.
Pan Roasted Icelandic Cod
braised escarole, beech mushrooms, spelt berries, parsley broth
26.
Seared Day Boat Scallops
arugula pistou, bacon, peas from the freezer, shoots, scapes
32.
24hr Cured NY Strip
button mushrooms, kale, grilled onions, parsley, “frites”
34.
Pennsylvania Duck Confit
nectarine, oranges, Napa cabbage, radish
22.
Sweet
10.
Strawberry-Ginger Sundae
vanilla ice cream, lychee syrup, coconut
Strawberry and Chocolate Pancakes
chocolates, nibs, maple and more strawberry