Dinner Menu

Thursday, June 7th, 2018

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Smaller Plates

12.

“Caesar” of Spinach from Lee

green olives, anchovies, Parmesan and crumbs

Cricket Creek Feta

spelt berries, peas and soy nuts, pepperoni vinaigrette, parsley

Massaged Kale from Lee

Berle Farm yogurt, smoked mead, carrots, apricots

Woven Roots’ 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

Pork Ramen

poached egg, nori, shiitakes

18.

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 king oyster mushrooms, buttons, grilled onions, cress

34.

Seared Pork Belly

Swiss chard, pecorino, radishes and spring garlic

24.


Sweet

10.

 Vanilla Panna Cotta

rhubarb jam and milk crunch

Old Fashioned Chocolate Cake

froyo, whipped cream, grapefruit marmalade