Dinner Menu – Spring 2016

 

Asparagus Caesar   10

pickled shitake, lemon, parmesan,

breadcrumb

 

Crispy Farm Egg   12

green bean, pickled onion, miner lettuce,

blue cheese

Mussels   14

White wine, parsley, baguette

 

Pork Belly   14

cornbread sauce, jalapeno, coleslaw

 


  

Risotto   18

Primordia Farm mushrooms, parmesan, truffle

 

Roasted Chicken   24

artichoke, fava bean, radish, farro

Black Bass  28

fiddlehead, snap pea, forbidden rice,

cilantro

Lamb Bolognese   20

gemelli, spinach, pecorino

Burger   16

NY pasture beef, cheddar, mayo

mushroom duxelles, tobacco onions

 


 

Brussels Sprouts   8

hazelnuts, parmesan, pickled red onion

Roasted Beets   8

orange vinaigrette, pistachio

French Fries   5 / 8

 


 

Executive Chef, Sean Underwood

Sous Chef,  Luis Davila

 

Please inform us of any allergies or dietary restrictions.

Our mayo is made with raw farm eggs.

We charge a 20% gratuity for parties of 6 or more.

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