Dinner Menu
Thursday, August 23rd, 2018
Summer Prix Fixe
Red Leaf Lettuces
parsley, Champagne vinegar, pumpkin seeds and EVOO
Cucumber and Cherry Tomato Salad
Cricket Creek feta, rye berries, sweet onion and radish
Chicken Liver and Port Pate
pickles, mustard and toast
Grilled Halloumi and Peaches
bell pepper, red wine, cucumber, parsley
Hepworth Farms Tomato Toast
smoked cheddar, garlic, chive
Piquillo Pepper Fritter Tacos
almond romesco, tomatillo slaw, jalapeno
Zucchini “Nudels”
green olive, almond, sunflower seed and bitter green pesto, Parmesan
Orecchiette, spicy Italian sausage, peppers and onions, crumbs
Fried Eggplant, ricotta, marinara, arugula and Parmesan
Pulled Lamb Confit
Hosta Hill curry kraut, chickpeas, yogurt, pea shoots, pita
Roasted Icelandic Flounder
corn salad, capers, brown butter, ground shrimp
Slow Roasted Shoulder of Beef
marinated onion, potato-mustard green hash, dandelions
Seared Diver Scallops
Swiss chard, black olives, marinated tomatoes, sorrel (4. Supplement)
Any Three Courses 45.