DINNER MENU
Summer 2014
Table Snacks 4
Truffled White Popcorn, pecorino, white truffle oil
Sweet Potato Chips, rosemary, sea salt
Sugar Snap Beans, sesame raw honey & lemon aioli
Zone7 Asparagus fries, crispy rice tempura, Sriracha aioli
First Course
Mushroom Bisque 8
Kennett mushrooms, truffled croutons, orange-fennel oil
BLT Soup 8
cream of Jersey tomato soup, bacon, hand-torn olive oil croutons, basil rouille
Shellbark Hollow Farm’s Goat Cheese Dumplings 9
apple rhubarb compote, basil, balsamic brown butter sauce, ground pistachio
House Cured Orange Lavender Gravlax 10
roasted organic apple beet salad, tarragon cream cheese schmear, everything bagel vinaigrette
Harissa Carrot and Almond Hummus 7
grilled pita, sliced local organic cucumber
Salad Course
Baby Spinach 9
balsamic marinated strawberry, Shellbark Hollow Farm’s chevre, almond, white balsamic
Bibb 9
roasted asparagus, Keswick Farm’s blue cheese, bacon, candied walnuts, herb vinaigrette
Mixed Greens 9
cherry tomato, cucumber, pickled red onion, radish, sugar snaps, lemon, olive oil
Main Course
Elysian Fields Slow Roasted Leg of Lamb 28
herbed red pepper polenta, spring vegetable, mint, natural red wine jus
Sticky Lemon Herb Chicken Leg 23
Jersey asparagus, marinated cherry tomato, white bean puree, lemon thyme pan jus
Pineland Farms Strip Steak 30
Keswick Farm’s Calverley cheese and truffle fondue, fingerling potato, Jersey asparagus, grilled onion
Pan-Roasted Atlantic Striped Bass 28
bacon, spring vegetable and white bean ragu , smoked yellow tomato and marjoram herb broth
Baby Shell Pasta 24
Lancaster County double smoked ham, English spring pea, Aleppo pepper, farmhouse cheddar
Crescent Farms Long Island “Whole” Duck 28
confit; rhubarb, pickled mustard seed, breast; lemon ricotta, fava, strawberry, mint, cracklin garnish
Truffled White Popcorn, pecorino, white truffle oil
Sweet Potato Chips, rosemary, sea salt
Sugar Snap Beans, sesame raw honey & lemon aioli
Zone7 Asparagus fries, crispy rice tempura, Sriracha aioli
First Course
Mushroom Bisque 8
Kennett mushrooms, truffled croutons, orange-fennel oil
BLT Soup 8
cream of Jersey tomato soup, bacon, hand-torn olive oil croutons, basil rouille
Shellbark Hollow Farm’s Goat Cheese Dumplings 9
apple rhubarb compote, basil, balsamic brown butter sauce, ground pistachio
House Cured Orange Lavender Gravlax 10
roasted organic apple beet salad, tarragon cream cheese schmear, everything bagel vinaigrette
Harissa Carrot and Almond Hummus 7
grilled pita, sliced local organic cucumber
Salad Course
Baby Spinach 9
balsamic marinated strawberry, Shellbark Hollow Farm’s chevre, almond, white balsamic
Bibb 9
roasted asparagus, Keswick Farm’s blue cheese, bacon, candied walnuts, herb vinaigrette
Mixed Greens 9
cherry tomato, cucumber, pickled red onion, radish, sugar snaps, lemon, olive oil
Main Course
Elysian Fields Slow Roasted Leg of Lamb 28
herbed red pepper polenta, spring vegetable, mint, natural red wine jus
Sticky Lemon Herb Chicken Leg 23
Jersey asparagus, marinated cherry tomato, white bean puree, lemon thyme pan jus
Pineland Farms Strip Steak 30
Keswick Farm’s Calverley cheese and truffle fondue, fingerling potato, Jersey asparagus, grilled onion
Pan-Roasted Atlantic Striped Bass 28
bacon, spring vegetable and white bean ragu , smoked yellow tomato and marjoram herb broth
Baby Shell Pasta 24
Lancaster County double smoked ham, English spring pea, Aleppo pepper, farmhouse cheddar
Crescent Farms Long Island “Whole” Duck 28
confit; rhubarb, pickled mustard seed, breast; lemon ricotta, fava, strawberry, mint, cracklin garnish
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