Dinner Menu
Week 148: March 25-28
OPEN for Brunch this Sunday, March 29
“NONE OF US, INCLUDING ME, EVER DO GREAT THINGS. BUT WE CAN ALL DO SMALL THINGS, WITH GREAT LOVE, AND TOGETHER WE CAN DO SOMETHING WONDERFUL.” - MOTHER THERESA
Salads
— Wedge Salad —
Tomato Chutney / Shaved Bermuda Onion / Charred Corn / Local Cheese / Cornbread Croutons / Bleu Cheese Dressing
— Caesar Salad —
Crispy Parmesan Tuile / Grilled Breads / Parmesan-Peppercorn Vinaigrette
— Bibb Salad —
Shakerag Bleu Cheese / Caramelized Forelle Pears / Candied Pecans / Benton's Bacon / Apple Vinaigrette
Small Plates
- Crispy Brussel Sprouts -
Benton's Bacon / Caramelized Onions / Grain Mustard Cream
- Lamb Sausage -
Black Garlic Hummus / Marinated Feta / Crostini
- Pan Seared Hokkaido Scallops -
Black Lentils & Morels / English Peas / Tomato Salad
- Crispy Pork Belly -
Sea Island Red Peas / Roasted Beet / Charred Carrots / Watercress
- Crispy Lion's Mane Cake -
Fennel Salad / Dill Oil / Old Bay Creme Fraiche
Dinner Entrees
— Pan Seared Springer Farms Airline Chicken —
Baked Guanciale Mac & Cheese / Cajun Green Beans / Lemon-Thyme Demi
— Pan Seared Amberjack —
Asparagus Risotto / Creamed Corn / Grilled Baby Zucchini
— Porter & Coffee Braised Beef Short Rib —
Parmesan Whipped Yukon Gold Potatoes / Prosciutto Wrapped Asparagus / Bordelaise
— Blackened Berkshire Pork Chop —
Roasted Fingerling Potatoes / Charred Dew Drop Cabbage / Cajun Tomato Gravy
— Marsala Braised Osso Bucco —
Tuscan White Beans / Braised Collard Greens / Marsala Sauce
— Mushroom Ravioli —
Lemon & Basil Cream / Peppadews / Golden Tomatoes / Shaved Parmesan