Dinner Menu

Sunday, June 3rd, 2018

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Smaller Plates


“Caesar” of Spinach from Lee

green olives, anchovies, Parmesan and crumbs

Marinated Asparagus Toast

Rawson Brook chevre, all of nuts pesto, shallots, red wine vinaigrette

Grilled Hadley Asparagus

lemon and bitter green pistou, pecorino

Slow Poached Egg

spring garlic broth, maitake mushrooms, egg dumplings, cheddar curd

Pete’s Head Lettuces

Champagne vinegar, pistachios, pickled asparagus and rhubarb

Chilled Asparagus Soup

white verjus, peas from the freezer, chervil, EVOO

Spicy Marinated Squid

bok choi, sesame oil, scallions and Screaming Geisha

Woven Roots’ Torn Kale

Animal Farm buttermilk, spring garlic, pumpkin seed oil, croutons

Larger Plates

Fried Misty Knoll Chicken

grits, braised bitter greens and Frank’s


Orecchiette, broccoli stem “scampi,” Gulf shrimp, oregano, chives


Fusilli col Buco, NEFF beef Bolognese, “shaky cheese”


Grilled Rhode Island Monkfish

brown butter, white beans, capers, orange and spinach


24hr Cured NY Strip

Delftree grilled king oyster mushrooms, buttons, roasted shallots, cress


Pennsylvania Duck Confit

pineapple, radish, carrot and cabbage




 Vanilla Panna Cotta

rhubarb jam and milk crunch

Old Fashioned Chocolate Cake

froyo, whipped cream, grapefruit marmalade