DINNER MENU

Please Note: Our menu changes weekly to reflect the local and seasonal bounty

        Menu for the week of October 11th

                                          

Starters

Black Bean Hummus: N&J Farm Jingle Bell Peppers, Fermented Jalapeño, Cilantro, Tortilla Chips 6
Galumpkis: Polish Style Country Sausage & Rice Stuffed Cabbage Rolls, Pickled Raisins, Tomato Sauce 7
Weekly Cheese Course with Accompaniments 11
Weekly Charcuterie Board with Accompaniments 11
Cheese & Charcuterie Board with Accompaniments 20
Cocktail Olives: Gordal, Coquillo, Castelvetrano 6
Popcorn: Garlic Butter & Chive 5

First Course

Sourdough Flatbread: Smoking Goose Soppressata, Basil, Oregano, Garlic Confit, Pecorino Romano 11
Taco: Groce Family Farm Adobo Chicken Thighs, Cotija, Fresno Chili, Rootbound Farm Radish 6
Fall Vegetable & Barley Soup: Ashbourne Farm Carrots, Sysbee Farms Chicken of the Woods Mushrooms, Turnips, Redbor Kale

 

7
Ashbourne Farm Lacinato Kale Salad: Shaved Fennel, Cherry Tomato Confit,  Shallot, Focaccia Crouton, Green Goddess Dressing 8
Soba Noodle Salad: Rootbound Farm Joi Choi, Ashbourne Farm Carrot, Red Cabbage, Pickled Ginger, Serrano Chile, Peanut Dressing 8

Entrees

Pan Seared Joyce Farms Chicken Breast: Glazed Lost Acre Creek Farm Hakurei Turnips, Mustard Greens, Green Beans, Turnip Top Salsa Verde 22
Cast Iron Ashbourne Farm Pork Chop: Rosemary Baked Apples,Roasted Root Bound Farm Sweet Potatoes, Grateful Greens Lolla Rossa, Apple Cider Dijon Sauce 28
Squid Ink Bucatini: Cape Canaveral Sweet White Shrimp, Nduja, N&J Farm Bell Peppers, Pomodoro Sauce 23
N&J Farm Butternut Squash Risotto: Prayer Mountain Oyster Mushrooms, Brown Butter Fried Sage, Capriole Chèvre, Parmigiano-Reggiano 18