Dinner Menu

Monday, July 30th, 2018

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Summer Prix Fixe

Cucumber, Watermelon and Tuna

soy cured mackerel, sesame and scallion

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

rhubarb, cherry and champagne vinegar “jam”

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,” shrimp sausage and Parmesan

Lemongrass Steamed Cod

bok choy, cucumber, enoki tempura

Braised Veal Stew

purple basil and cauliflower puree, zucchini, corn, horseradish

Grilled Trout

potato salad, sweet onion, bacon, watercress and cabbage 

Slow Roasted Leg of Lamb

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

Any Three Courses 45.