Dinner Menu – Spring 2016

May 13th, 2016

 

Asparagus Caesar   10

pickled shitake, lemon, parmesan, breadcrumb

Crispy NEK 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 mushroom, parmesan, truffle

 

Roasted Chicken   24

artichoke, fava bean, radish, farro

Salmon   25

ramp, snap pea, potato, horseradish

Lamb Bolognese   20

rigatoni, kale, pecorino

Burger   16

NY pasture beef, cheddar, mayo

mushroom duxelles, tobacco onion


 

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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