DINNER MENU
Summer 2014
Table Snacks 5
Clam Dip, House Made Potato Chips Old Bay
Roasted Vegetable and Hummus, grilled pita
Tandoori Spiced Roasted Chick Peas
Roasted Corn and Peach Salsa, corn tortilla chips
First Course
Mushroom Bisque 8
Kennett mushrooms, truffled croutons, orange-fennel oil
Chilled Cucumber Soup 9
cumin yogurt, crystalized basil, jalapeno watermelon sorbet
Corn Soup 8
green tomato and bell pepper relish, jalapeno oil
Chilled Wild RI Clam Cocktail 9
horseradish sauce, lemon oil, parsley, heirloom tomato gazpacho, brown butter croutons
Salad Course
Baby Spinach 9
slow roasted beets, Shellbark Hollow Farm’s chevre, almonds, red wine vinaigrette
Panzanella 9
tomato, cucumber, garlic, basil, pickled red onion, spring mix, rustic Italian bread, pecorino
Chop Salad 9
raw sweet corn, tomato, jalapeno, bacon, cilantro avocado lime vinaigrette
Main Course
Slow Roasted Elysian Fields Lamb Meatballs 27
eggplant puree, heirloom tomato ragu, local cow’s milk feta cheese, oil cured black olive vinaigrette
Braised Local Organic Chicken 24
local toasted cornmeal and fresh corn polenta, slow roasted summer vegetable ratatouille, natural jus
NJ Fluke 27
braised fingerling potatoes, red bell pepper, Nello’s Mexican style chorizo saffron clam broth
Grilled Caribbean Spiced Lancaster County Pork Chop 28
coconut basmati, grilled summer stone fruits, pickled sweet peppers, balsamic reduction
Fettuccini Pasta 21
roasted mushroom, sweet Genovese basil pesto, cream, shaved Calverley cheese
Pan Roasted Sea Scallops 30
almond Chinese black rice, sweet corn veloute, roasted shitake, blueberries, basil, brown butter
Clam Dip, House Made Potato Chips Old Bay
Roasted Vegetable and Hummus, grilled pita
Tandoori Spiced Roasted Chick Peas
Roasted Corn and Peach Salsa, corn tortilla chips
First Course
Mushroom Bisque 8
Kennett mushrooms, truffled croutons, orange-fennel oil
Chilled Cucumber Soup 9
cumin yogurt, crystalized basil, jalapeno watermelon sorbet
Corn Soup 8
green tomato and bell pepper relish, jalapeno oil
Chilled Wild RI Clam Cocktail 9
horseradish sauce, lemon oil, parsley, heirloom tomato gazpacho, brown butter croutons
Salad Course
Baby Spinach 9
slow roasted beets, Shellbark Hollow Farm’s chevre, almonds, red wine vinaigrette
Panzanella 9
tomato, cucumber, garlic, basil, pickled red onion, spring mix, rustic Italian bread, pecorino
Chop Salad 9
raw sweet corn, tomato, jalapeno, bacon, cilantro avocado lime vinaigrette
Main Course
Slow Roasted Elysian Fields Lamb Meatballs 27
eggplant puree, heirloom tomato ragu, local cow’s milk feta cheese, oil cured black olive vinaigrette
Braised Local Organic Chicken 24
local toasted cornmeal and fresh corn polenta, slow roasted summer vegetable ratatouille, natural jus
NJ Fluke 27
braised fingerling potatoes, red bell pepper, Nello’s Mexican style chorizo saffron clam broth
Grilled Caribbean Spiced Lancaster County Pork Chop 28
coconut basmati, grilled summer stone fruits, pickled sweet peppers, balsamic reduction
Fettuccini Pasta 21
roasted mushroom, sweet Genovese basil pesto, cream, shaved Calverley cheese
Pan Roasted Sea Scallops 30
almond Chinese black rice, sweet corn veloute, roasted shitake, blueberries, basil, brown butter
| dinner_menu_7-20-14.pdf |
