Dinner Menu
Sunday, July 29th, 2018
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.