Dinner Menu

Saturday, July 14th, 2018

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 Summer Prix Fixe

 Matty’s Garlic Scapes and Pete’s Sugar Snaps

sorrel, kohlrabi, chives, sunflower seeds

Chaseholm Farm’s Camembert Cheese

strawberry jam, pickled currants, pistachio and toasts

Woven Roots’ Head Lettuces

champagne vinegar, tarragon, hazelnuts, sweet onion

NEFF Beef Tongue

pickled and braised cabbage, ketchup, mustard

Cold Soy Noodles

cucumber, shiitakes, Napa, sesame, soy, scallions

Grilled Brazilian Broccoli from Lee

broccoli stem vinaigrette, leaf pesto, High Lawn fresh cheese

Farro and Pea “Risotto”

lion’s mane-charred broccoli butter, chives, Grana Padano

Garganelli, Braised NEFF beef, sour cream, pepperoncinis

Manchester Quail (2. supplement)

tortilla stuffing, chimichurri, carrots

Slow Cooked Shoulder of Beef

beef fat creamed kale, fingerlings, pickled onion, scapes

Grilled Albacore Tuna

eggplant, zucchini, tomato, Nicoise olives

Pan Seared Scallops (3. supplement)

dandelion greens, bacon, white beans, garlic puree, snap peas

Any Three Courses 45.