Dinner Menu

Thursday, August 23rd, 2018

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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.