Dinner Menu
Wednesday, June 6th, 2018
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, walnuts, pickled asparagus and rhubarb
Pork Rillette
pickles, mustard and toasts
Spicy Marinated Squid
bok choi, sesame oil, scallions and Screaming Geisha
White Fish Fritters
celery root and spring garlic puree, 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.
Rhode Island Monkfish
brown butter, white beans, capers, orange and spinach
26.
24hr Cured NY Strip
Delftree grilled king oyster mushrooms, buttons, grilled onions, 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