Dinner Menu

Thursday, September 6th, 2018

share this:

Smaller Plates

12.

Red Leaf Lettuces, yogurt, dill, mint, sesame, hazelnuts

Marty’s Lettuces, peaches and cream vinaigrette, toasted oats

Woven Roots’ Carrots and Peppers

Almond romesco, corn, Fresno chilies, crema and cilantro

Slow Poached Farm Egg, poblano, corn and queso

Bacon and Tomato Soup, Berleberg grilled cheese

Grilled Bok Choy and Broccoli, pear, cucumber, Korean flavors, peanuts

Rawson Brook Chevre + Burnt Eggplant “Dip”

Pita, black olive and sundried tomato

Semolina toasts                                                                                                                                                                                                                                                                                                                                                                                                                                                                         3.


Larger Plates

Casareccia, arugula-sunflower seed pesto, braised chicken                                                                                                          18.

Almost Eggplant Parm, roasted zucchini, ricotta, marinara                                                                                                                       18.

Beer Battered Flounder, slaw, Russet potato, caper, malt                                                                                                                                                            22.

Grass Fed Beef Brisket

braised cabbage, red bliss, pickled shallot, mustard and endive                                                                                                  26.

Duck Confit

carrots, beets, grains, parsley, sorrel                                                                                                                                                                     24.

Crispy Misty Knoll Chicken Drums

collard greens, pickled melon gastrique, cornbread stuffing                                                                                                                    24.

Three/Four course prix fixe                                                                                                                                                                                                                                                                                                                             40./50.