Dinner Menu
Saturday, June 9th, 2018
Smaller Plates
12.
“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
22.
Garganelli, braised chicken, bitter green pesto, pecorino, crumbs
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, creminis, 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