DINNER MENU
Wednesday, June 19, 2013
CHEESE & CHARCUTERIE
House Made Charcuterie Selections
Pork Lonza 5
Italian Pork Terrine 5
Chicken Liver Pate 5
Artisanal Cheese Selections from Wasik's
Comte 6
Ossau Iraty 6
Garrotxa 6
APPETIZERS
Pork & Red Wheat Berry Soup, Pork Crackin's Crumble 12
New School Caesar Salad
Romaine, Fiore di Nonno Buratta, Made to Order Crouton 11
Pan-Seared Watermelon Steak
Golden Beets, Red Beet Vinaigrette
French Feta, Fresh Herbs 11
The Perfect Green Salad
Local Greens, Belgian Endive, Black Truffle Vinaigrette 11
Caribbean-Style Shallot & Ginger Shrimp
Mango & Dried Chili Salsa, Silky Potato Puree, Coconut Chips 12
Chef's Famous Bolognese with Hand Made Rigatoni 15/25
ENTREES
Herb-Roasted Fried Chicken
Made-to-Order Buttermilk Mashed Potatoes
Field Greens, Plum Jam 26
Local Day-Boat Scallops*
Roasted Corn & Pepper Salad, Semolina Cake
Herb Emulsion Sauce 29
Steak Frites*
Peidmont Ridge Top Sirloin, Crispy Potatoes
Seared Avocado, Beef Jus 34
Pan-Rendered Long Island Duck Breast*
Chilled Buckwheat Soba Noodles, Garlic Sauteed Gai Lan 28
Mahi Mahi
Chipotle Sweet Potato Puree
Watermelon & Lychee Salad, Lemon, Evoo 26
SIDES
Sauteed Spinach, Garlic, Lemon 6
Polenta Fries, Truffle Parmesan Dip 6
Ginger & Fennel Dusted French Fries
Chipotle & Lime Aioli 6
* Consuming raw or under-cooked meats, poultry, seafood, shellfish or eggs
may increase the risk of food-borne illness.
Please inform your server of any food allergies in your party.
For parties of six or more, a gratuity of 18% may be added to the bill.
