Dinner Menu
Monday, June 4th, 2018
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