Dinner Menu

Sunday, July 29th, 2018

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Summer Prix Fixe

Cucumbers, Nectarines and Crowdie

purple basil and cauliflower puree, poppy seeds

Woven Roots’ Head Lettuces

sweet onion and sherry vinaigrette, hazelnuts

Sugar Plums and Crème Fraiche

shaved fennel, honey, young greens and pistachio

Grace Hill Cloth Bound Cheddar Grilled Cheese

smoked peach jam, pickle, sourdough

Fried Eggplant and Zucchini

tomato, Swiss chard agro-dolce, ricotta, pepperoncini

Fried Tomatillo Tacos

salsa verde, roasted corn slaw, queso Oaxaca, jalapeno

Penne, pea and Cricket Creek feta pesto, basil, pine nuts

Orecchiette, broccoli stem “scampi,” Gulf shrimp and Parmesan

Pan Seared Scallops (supplement 4.)

lemongrass dashi, corn, fennel and scallion

Long Island Duck Confit

duck fat fried rice, nectarine pickle, bok choy

Seared East Coast Tuna

watermelon, cucumber, soy cured mackerel and sesame oil

Slow Roasted Leg of Lamb

harissa and chickpea salad, panisse, pomegranate, scapes, cilantro

Any Three Courses 45.