Summer is here right in time for our Spring menu.

03 Jun

appetizers

crostini scrambled egg with morels + green garlic oil

4.

 

roasted beet, shaved walnut, pumpkin seed oil vinaigrette + lemon

4.

 

bison bresaola, daikon radish sprout + olive oil

4.

 

shaved asparagus salad, smoked mushrooms, wheatgrass vinaigrette + sunflower sprouts

8.

 

roasted beets, shaved Sweet Young Thang sheep’s milk cheese, honey + chive vinaigrette

7.

 

grilled semolina cake, smoked trout, horseradish gremolata + savory cream

7.

 

spring risotto of nettles, rhubarb, ginger + pea shoots

7.

 

nosh plate, fresh sausage, cheese, pickles + apple, crostini

8.

 

cheese plate with petite biscuits + honey

1 choice     5.5   2 choice        7.5    3 choice        9.5     4 choice      12.5

 

main

trout roulade, roasted sweet potato, baby arugula, crispy onions + poppy seed lemon sauce

17

grilled leg of lamb, wilted broccoli rabe, stewed white beans + green garlic sauce

18

ravioli stuffed with braised beef + spring vegetable ragout with kale

17

marinated beer chicken on the grill, ramp potato salad, stewed greens + guanciale

19

 

100 mile tasting menus

spontaneous menu from the kitchen, inform your server about allergies

 

three course                      45.   with beer or wine flight                55.

five course                         65.  with beer or wine flight                85.

kitchen table                    125.

 

 

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