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Dinner

  • March 26, 2015          
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  • Sheepsmilk ricotta toast with carrot and radish salads, fresh turmeric and walnuts    14
  • Citrus salad with grilled cauliflower and cutting celery    13
  • Smoked duck breast salad with rutabaga, fennel, pickled rhubarb and mustard seed    15
  • Puntarelle and Belgian endive salad with herbs and aged sheepsmilk cheese    13
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  • Smoked oyster stew with king trumpet mushrooms, turnips, wild nettles and crispy flatbread    20
  • Grilled artichokes with little gems, burdock and preserved lemon    15
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  • Grilled pork leg and herb sausage with grits, snap peas, greens and lovage    36
  • Fried hen-of-the-woods mushrooms with red lentils, kabocha squash, roasted escarole, chiles
  • and an egg cooked by the fire    29
  • Grilled local rockfish with asparagus, Savoy cabbage, green garlic and saffron broth    36
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  • Fiscalini cheddar    9