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sample dinner menu
summer 2015
Our pairings evolve through the seasons and are ever changing.  
We do not offer every item every day, but base each menu on what
is best at the market that day. This is just a sample list from which
today’s dinner menu is derived.

to begin

caprese zuppa + fresh mozzarella puddle   g        
tomato-basil soup +  macadamia-pignoli pesto. extra virgin olive oil.  10

yellow tail tuna tartar + mango guacamole
olive oil crisps. ginger soy.  sesame seeds.   16

pulpo + salsa roja   g
grilled octopus. quinoa, chorizo, chickpeas + oregano.    1
4

lumpy cajun crab cakes + rémoulade  
jumbo lump crab meat + hint of  louisiana spice.  1
4

pei mussels, fines herbs + white wine   g
toasted baguette.    12

braised berkshire pork belly + salsa verde    
tomato + yellow watermelon gazpacho.    14

arugula ensalada + beemster extra aged gouda  v  g
signature dutch cheese. complex and deep notes of butterscotch, whiskey
and pecan . quince gastrique, fig-onion jam + rosemary honey. marcona
almonds + fig-almond vinaigrette.   16

grilled georgia peach salad + saint-andré cheese v g
french triple crème cow's milk cheese. dense, buttery, rich.  bloomy edible
rind. grilled asparagus, tomatoes, chickpeas + pickled red onions.
rosemary-honey. basil vinaigrette.  16

from the garden

ravioli ai quattro formaggi + spinach  v *
ricotta, pecorino, mozzarella, taleggio + spinach filling.  roasted sweet red
pepper cream + hazelnuts.    appetizer 19/entrée 29

eggplant parmigiano tower + fettuccine with pesto v
scratch-made pasta: goffle road farm eggs + “00” farina. fresh mozzarella +
herbed tomato sauce. macadamia-pignoli pesto. balsamic molasses.    29  

golden gnocchi + roasted tomato-broccoli ragoût  v *
macadamia-pignoli pesto, fresh mozzarella, mushrooms, white truffle oil +
pecorino romano.    appetizer 19/entrée 29

from the sea

sesame crusted yellow fin tuna + green onion wasabi  g
sweet + sour sticky rice. pineapple-cilantro salsa. sautéed mung beans +
zucchini.   39

pan seared halibut + diver scallops   g
risotto with red spring leeks, asparagus + morel mushrooms. chablis-lemon
sauce. red pepper rouille.   39

horseradish crusted salmon + corn-edamame succotash g
pan seared with horseradish-lemon-dill panko crust. grilled jersey corn,
tomatoes, basil + cream. arugula-cucumber tzatziki.  34

from the farm

berkshire pork tenderloin + black garlic ramen noodles
white miso-lemon grass broth. poached egg + honshemeji mushrooms.  
edamame.   32

crescent farm duck duo + roasted blueberries  *
duck breast + duck confit. pearl couscous, white summer onions + zucchini.
blueberry-pinot noir au jus.  41

greenline farm grass fed rib eye steak + yucca frites  g
haricots verts. black pepper + quince reduction. yellow pepper allioli.  40


hand cut pappardelle + wild boar ragù alla bolognese
pecorino, porcini + basil.  appetizer 19/entrée 29


honey lacquered ribs + mediterranean watermelon salad
st. louis style pork ribs. feta + pistachios. corn-edamame succotash. quince
gastrique. chili roasted peanut dust.  32


grilled buttermilk marinated chicken g + golden gnocchi  *
goffle road farm. roasted tomato-broccoli ragoût, macadamia-pignoli
pesto, mozzarella, mushrooms, white truffle oil + pecorino romano.  29


sweets for the sweet

blueberry + chèvre parfait  
blueberry ice cream + goat cheese ice cream. lemon curd + salted graham
cracker gravel.   14


triple chocolate mousse cake + espresso ice cream  g dark chocolate +
white chocolate. espresso ganache.  14


new york cheesecake + sweet cream ice cream
walnut cookie crust. caramel toffee crunch.  14


vanilla bean + mango panna cotta g + beignet    
classic italian custard. toasted coconut.  12


two scoops + hot fudge or caramel sauce  g  9
french vanilla bean ice cream  g
chocolate ice cream  g
brown butter ice cream  g
espresso ice cream  g
passion fruit sorbet  g


pairings cheese plate trio  18
saint-andré cheese french triple crème cow's milk cheese. dense, buttery,
rich.  bloomy edible rind.
beemster extra aged gouda  v  g
signature dutch cheese. complex and deep notes of butterscotch, whiskey
and pecan .
“royal blue” stilton tuxford + tebbutt earthy + minerally.
honey comb. fig-onion jam. quince gastrique. olive oil crisps.


coffee.  decaf.  tea.  3



g  can be prepared with no gluten ingredient added
*   risotto or polenta can be substituted for pasta
v   can be vegetarian or vegan
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bring your own wine
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