Dinner Menu

Monday, June 4th, 2018

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Smaller Plates

12.

“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

Pete’s Head Lettuces

Champagne vinegar, pistachios, pickled asparagus and rhubarb

Asparagus Soup

white verjus, peas from the freezer, quinoa, chervil, EVOO

Spicy Marinated Squid

bok choi, sesame oil, scallions and Screaming Geisha

White Fish Fritters

buttermilk, pickled lettuce and herbs

Larger Plates

Fried Misty Knoll Chicken

grits, braised bitter greens and Frank’s

22.

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

22.

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

22.

Grilled Rhode Island Monkfish

brown butter, white beans, capers, orange and spinach

26.

24hr Cured NY Strip

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

34.

Pennsylvania Duck Confit

pineapple, radish, carrot and cabbage

24.

Sweet

10.

Vanilla Panna Cotta

rhubarb jam and milk crunch

Old Fashioned Chocolate Cake

froyo, whipped cream, grapefruit marmalade