Dinner Menu 5-17-24

SMALL PLATES

Parmesan Herb Focaccia (v) - 6

whipped ramp butter & fennel salt

Local Cheese Board - 21

served with seasonal preserves & Housemade seeded crackers

Mushroom Leek Soup (v)(gf) - 9

shaved celery and asparagus, cordyceps, pickled stinging nettle & chive flower

Grilled Asparagus Salad (df) - 12

Crispy Prosciutto, Confit tomato vinaigrette, crouton, watercress & fried sage

Spring Salad (v)(df)(gf) - 12

chopped romaine, orache, shaved radish, scallion, chives &green goddess

Chicken Liver Mousse - 15

toasted milk bread, apple butter & kale fruikake

Steamed Pork Buns (df) - 12

Scallion Vinaigrette & Spiced Peanuts

Grilled Flatbread (v) - 21

mushroom ragout, ramp butter, hummus spread & fennel pesto

ENTREES

Arugula Cavatelli (v) - 26

smoked blue oyster mushrooms, ramp pistou & mascarpone

Pollo Verde (gf) - 34

green harissa braised chicken, grilled eggplant and ramp relish, creamy polenta & charred green onion

Steamed Trout (gf)(df)- 36

ramp and quinoa salad, creamed spinach and nettle, coconut soubise & chili oil

Grilled Pork Chop - 41

braised cranberry beans, confit collard greens, sorghum pork glaze & buttermilk biscuit

DESSERT

Blackberry Coconut Panna Cotta (V)(gf) - 11

rhubarb cherry compote & coconut crumble

Sweet Potato Cake (v) - 14

ginger ~ White Chocolate ~ cardamom mousse, w/ sesame soil & mushroom powder

(df)-Dairy Free (gf)-Gluten Free

(v)-Vegetarian (V)-Vegan

*Consuming raw or undercooked meats, poultry, shellfish or eggs may increase your risk of foodborne illness*