Dinner Menu

Tuesday, June 5th, 2018

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Smaller Plates

12.

“Caesar” of Spinach from Lee

green olives, anchovies, Parmesan and crumbs

Cricket Creek Feta

spelt berries and soy nuts, pepperoni vinaigrette, parsley

Grilled Hadley Asparagus

lemon and bitter green pistou, pecorino

Slow Poached Egg

spring garlic broth, maitake mushrooms, cheese curds, egg dumplings

Pete’s Head Lettuces

Champagne vinegar, pistachios, pickled asparagus and rhubarb

Pork Rillette

pickles, mustard and toasts

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 collard greens and Frank’s

22.

Orecchiette, spicy sausage, fennel, spring garlic, kale, white wine, Parmesan

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