Dinner Menu
Week 161: June 24-27
OPEN for Brunch Sunday, June 28
“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
— Spring Mix Salad —
Strawberries / Candied Pecans / Pistachio Goat Cheese Truffle / Raspberry Thyme Vinaigrette
— Arugula & Anchovy Salad —
Preserved Lemon Vinaigrette / Toasted Pine Nuts
Small Plates
- Crispy Brussel Sprouts -
Benton's Bacon / Caramelized Onions / Grain Mustard Cream
- Pan Seared Hokkaido Scallops -
Italian Tomato Salad / Melted Fennel / Basil Buerre Blanc
- Bacon Wrapped Quail -
German Potato Salad / Pomegranate Gastrique
- Ajo Blanco -
Andalusian Shrimp / Heirloom Melon / Extra Virgin Olive Oil / Marcona Almonds / Baby Mustard Greens
- Baked Figs -
Goat Cheese / Benton's Bacon / Pepper Jam / 8-year Balsamic
- Tuna Tartare -
Shallots / Capers / Ginger / Coriander Tuile / Mini Taco Shells
Dinner Entrees
— Blackened Springer Farms Airline Chicken —
Boursin Mac & Cheese / Roasted Dewdrop Cabbage / Charred Onion Veloute
— Pan Seared Black Grouper —
Corn & Leek Risotto / Roasted Thumbelina Carrots / Garlic Wilted Spinach / Truffle Cream
— Coffee & Porter Braised Short Ribs —
Dauphinoise Potatoes / Grilled Asparagus / Trumpet Mushrooms / Hollandaise / Black Garlic Demi Glace
— Herb Grilled Berkshire Pork Chop —
Andouille Sausage Spoonbread / Haricot Vert / Sauce Poivrade
— Spring Pea Ravioli —
Roasted Red Pepper Cream / Peppadews / Chanterelles / Arugula / Shaved Parmesan