Weekly Menu additions for 2.22-23.13

Weekly Menu additions for 2.22-23.13

 

To start…

BLT Salad

butter lettuce, double smoked bacon, maine tomatoes, sriracha cured egg yolk, toast vinaigrette    9

To follow…

Dry-Aged Delmonico

70-day aged pt farms beef ribeye, skillet fried sweet potatoes, steakhouse style spinach, bone marrow custard, roasted new hampshire king oyster mushrooms, rainbow carrots, oyster mushroom ketchup, gore-dawn-zola bleu cheese butter    mkt priced

Canadian Salmon a la Plancha

with braised fennel, dried cranberries, herbed seasonal citrus salad, black lime, and tobiko     22

Baked Gnocchi and Cheese

potato gnocchi, beer cheese, caramelized onions, nc smokehouse bacon, and aged asiago cheese   15

“Chicken with 40-Cloves”

semi-boneless chicken breast braised in sesame oil with, ginger, anise, lemongrass, and

40-cloves of garlic; toasted jasmine rice, sweet chilli-soy broccoli raab, and dried pear dashi    17

Flatbread Pizza of the Day

composed and priced daily

Locally Raised Lamb

pt farms lamb chop, housemade lamb saucisson a l’ail, pommes puree, eggplant, native parsnips, baby carrots, black sesame, yogurt 28

To finish…

Cookies and Milk

S’more, peanut-peanut butter cup, and grandma’s sugar cookies with milk   5

Lemon Cream Cake

Lemon ricotta cheese between layers of sponge cake, fresh strawberries, chantilly cream   6

Bête Noir

Flourless chocolate cake, bay chantilly, coriander brittle, double chocolate crumble, spiced chocolate sauce   7