Please note that our menu changes regularly to reflect the freshest available ingredients.

 

We are happy to do our best to accomodate any dietary restrictions or allergies.

 

9 May 2013


First Course

 


 

Spring Salad

 

Mache, beet, carrot, apple, pine nuts

 

12

 


 

Bloody Beet Steak

 

Yogurt, pan drippings, aged balsamic, amaranth

 

11

 


 

Button Mushroom Soup

 

Pistachio, pearl cous cous, meyer lemon cream, asparagus

 

11

 


 

Rhode Island Fluke

 

Rhubarb, tapioca, black pepper, lemon thyme

 

14

 


 

Warmed Spring Vegetables

 

Jumbo asparagus, crab stuffed baby zucchini, red sorrel

 

13

 


 

Second Course

 


 

Poached Wyebrook Farm Egg

 

Speck, pickled ramps, toast, baby spinach, fiddleheads

 

13

 


 

Roasted Veal Sweetbreads

 

French lentils, ramps, scarlet runner beans

 

14

 


 

Duck Confit Agnolotti

 

Asparagus, mushroom a la grecque

 

13

 


 

Bouillabaisse

 

Gulf shrimp, squid, spring onions, bronze fennel

 

15

 

 


 

Main Course

 


 

NJ Golden Tilefish

 

Fiddleheads, almonds, jujube sauce, minutina

 

28

 


 

Gettysburg Pastured Chicken

 

Beech mushrooms, farmer’s cheese spaetzle, cherry

 

27

 


 

Jamison Lamb Eye Round

 

Peanut potatoes, spring onions, confit carrot, rosemary

 

28

 


 

Old Spot Pork Loin & Sausage

 

Russet potato & sumac pave, asparagus bagna cauda

 

asparagus spears

 

27