Friday, September 7th, 2018
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.
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.
carrots, beets, grains, smoked duck fat emulsion 24.
Crispy Misty Knoll Chicken Drums
collard greens, pickled melon gastrique, cornbread stuffing 24.