Dinner Menu

Friday, September 7th, 2018

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Smaller Plates

12.

Red Leaf Lettuces, feta dressing, cherry tomatoes, fresh croutons

Young Greens from Lee, 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

Roasted Tomato, black pepper mayo, thyme, bacon crumbs

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.

Roasted Halibut, sorrel, anchovy, red peppers, quinoa, parsley                                                                            32.

Seared Skirt Steak

Potatoes, marinated tomato, Berleberg, shallots, jus                                                                                                                                                                                           26.

Duck Confit

carrots, beets, grains, smoked duck fat emulsion                                                                                                  24.

Crispy Misty Knoll Chicken Drums

collard greens, pickled melon gastrique, cornbread stuffing                                                                                                                    24.