DINNER MENU

Please Note: Our menu changes on a bi-weekly basis to reflect local & seasonal bounty

        Menu for December 5-8 & December 12-15

 

Starters

 

Smoked White Fish Dip: Lemon, Chives, Hot Sauce, Lavash 6
Gruyere Gougeres: Spinach, Roasted Prayer Mountain Mushrooms 6
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: Peppermint, White Chocolate 5

First Course

Sourdough Flatbread: 3-D Valley Flank Steak, Caramelized Onions, Roasted Peppers, Provolone 11
Taco: Carrot Adobo, Ashbourne Farm Kohlrabi, Radish, Cotija, Cilantro 6
Cauliflower Soup: Pomegranate Seeds, Pistachios, Curry Oil 7
Roasted Broccoli Caesar: Parmigano-Reggiano, Boquerones, Chili Flakes, Breadcrumbs 8
Bibb Lettuce Salad: Radish, Pecorino Romano, Banyuls Vinaigrette 8

Entrees

Black Hawk Farm Hangar Steak: Brussels Sprouts, Twice Cooked Fingerling Potatoes, Balsamic Reduction* 23
Braised Lamb Shank: Potato Gnocchi, Lamb Sugo, Pangrattato 24
Pan Seared Diver Scallops: Fennel Confit, Roasted Cauliflower, Soubise, Pickled Raisins 27
Butternut Squash Risotto: Buttermilk Queso Fresco, Toasted Pecans, Oregano, Cilantro 18