Dinner Menu
Saturday, July 6th, 2019
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.