Dinner Menu

Friday, June 8th, 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 honey wine vinegar, carrots, apricots

Woven Roots’ Lettuces

Champagne vinegar, walnuts, pickled asparagus and shallots

Pork Rillette

pickles, mustard and toasts

Spicy Marinated Squid

bok choi, sesame oil, scallions and Screaming Geisha

Bangs Island Mussels

tarragon vinegar, saffron, mustard, onion, toast


Larger Plates

Pork Ramen

poached egg, nori, shiitakes

18.

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

22.

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

22.

Roasted Misty Knoll Chicken Breast

red beans and rice, braised collard greens, Creole flavors

26.

Day Boat Scallops

raisin soubise, capers, orange, cauliflower and watercress

32.

24hr Cured NY Strip

Delftree king oyster mushrooms, buttons, grilled onions

34.

Seared Pork Belly

Swiss chard, pecorino, white beans, radishes and spring garlic

24.


Sweet

10.

 Vanilla Panna Cotta

rhubarb jam and milk crunch

Old Fashioned Chocolate Cake

froyo, whipped cream, grapefruit marmalade