Thursday, September 6th, 2018
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.
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.
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.