Dinner Menu

Saturday, July 6th, 2019

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Summer Prix Fixe

Dill Pickled Hepworth Sugar Snaps

Ronny Brook buttermilk, cucumber, bacon and pea shoots

Woven Roots Butterhead Lettuces

sunflower seed, lemon, pretty herbs

White bean and Artichoke Heart Hummus

toasts, EVOO, garlic, pepperoncini

R+G Goat’s Milk Camembert

 fruit preserves, toasts

Hakurei Turnip and Napa Slaw

brown rice, ginger, shoyu, almond, sesame and pumpkin seed

Feta and Sundried Tomato Poppers

red onion, cucumber, balsamic

Toasted Corn Spaetzle

tomato, black bean, celtuce, sour cream and scallion

Farro and Portobello “Sausage”

eggplant, cubanelle peppers, fennel, marinara, pecorino, crumbs

Roasted Carrot Steak

 spinach, peas from the freezer, paprika

Grilled Whey Fed Pork

grilled broccolini, bacon vinaigrette, potato

Grilled Swordfish

lemon, brown butter, parsley, lentils, zucchini and capers

Seared Joyce Farm Chicken Thighs

grits, roasted garlic braised kale

Any Three Courses 50.