Dinner Menu
Week 174: September 30-October 3
OPEN for Brunch Sunday, October 4th
“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
— Arugula Salad —
Grilled Peaches / Prosciutto / Almonds / Goat Cheese / Honey Basil Vinaigrette
Small Plates
- Crispy Brussel Sprouts -
Benton's Bacon / Caramelized Onions / Grain Mustard Cream
- Stuffed Crab Cake -
Brie & Pepper Jam Stuffed Crab Cake / Roasted Corn Relish / Bird Fork Farm Sheep's Sorrel / Dill & Orange Gremolata
- Duck Fried Rice -
Duck Confit / Sequatchie Cove Soy Egg / Kimchi / Scallions / Togarashi
- Crispy Pork Belly -
Roasted Baby Beets / Roasted Bird Fork Farm Radish / Apple Cider Glaze / Microgreens
- Prosecco Poached Shrimp -
Heirloom Tomato Salad / Fresh Horseradish / Grilled Lemon
- Beef Tartare -
Shallots / Chives / Dijon / Egg Yolk / Pickled Pearl Onions / Crostinis / Maldon Sea Salt
Dinner Entrees
— Springer Farms Airline Chicken —
Cacio e Pepe Bucatini / Grilled Baby Zucchini / Shallot Mustard Sauce
— Pan Seared Alaskan Halibut —
Pumpkin & Sage Risotto / Garlic Wilted Spinach / Roasted Kuri Squash / Tea Beurre Blanc
— Braised Short Ribs —
Boniato Sweet Potato / Sauteed Haricot Vert / Bacon & Onion Jam / Charred Scallion Demi / Crispy Shallots
— Blackened Berkshire Pork Chop —
Cannellini Beans & Boar Sausage / Broccolini / Roasted Red Peppers / Balsamic-Maple Reduction
— Mushroom Ravioli —
Tomato Basil Cream / Roasted Oyster Mushrooms / Garlic Wilted Spinach / Basil / Shaved Truffle / Shaved Parmesan