Dinner Menu

Saturday, June 9th, 2018

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Smaller Plates


“Caesar” of Spinach from Lee

green olives, anchovies, Parmesan and crumbs

Cricket Creek Farm Feta

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

Massaged Kale from Lee

Side Hill 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

Chicken Wing Croquettes

sticky rice, garlic-Parmesan, celery root puree, carrots and radishes

Larger Plates

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


Garganelli, braised chicken, bitter green pesto, pecorino, crumbs


Roasted Misty Knoll Chicken Breast

red beans and rice, braised collard greens, Creole flavors


Day Boat Scallops

raisin soubise, capers, orange, cauliflower and watercress


24hr Cured NY Strip

Delftree king oyster mushrooms, creminis, grilled onions


Seared Pork Belly

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




 Vanilla Panna Cotta

rhubarb jam and milk crunch

Old Fashioned Chocolate Cake

froyo, whipped cream, grapefruit marmalade