Dinner

appetizers _________________________________________________________________________________

popovers local honey butter  5                                                   
claybread reggiano parmesan, red pepper and garlic aioli  4    
mushroom pizza portobello mushroom, gruyere and caramelized onions  14
sopressata pizza burrata cheese, marinara, arugula and ramp pesto   14
miller farm grass fed beef carpaccio e.v.o.o., whole grain mustard, foccacia toast and midnight moon  15
potato gnocchi killbuck valley mushrooms and spring vegetable boullion   11
pei mussels tomato, fennel, garlic and grilled bread  14
crispy chicken livers sautéed spinach, housemade bacon and dried cherry compote 14/20
roasted banana peppers housemade sausage and tomato ragout 11
burrata cheese warm olives, e.v.o.o., preserved citrus, chili flakes and croustades   12
artisanal cheese plate seasonal fruits, nuts and croustades   12
seasonal soup 6
dr. katz’s pickles 2  buy a jar  8

salads ____________________________________________________________________________________

iceberg grape tomatoes, shaved red onion, buttermilk bleu cheese and basil  8 
asparagus housemade pancetta, local bibb lettuce and gribiche sauce  11
endive rittman orchard strawberries, local radish, candied walnuts, lucky penny goat cheese and champagne vinaigrette  10
mushroom arugula, toasted hazelnuts, parmesan, preserved citrus and braised leek vinaigrette  9
local spring mix pea tendrils, shaved fennel, fingerling potato chips and local mint vinaigrette  10
karen’s caesar 8

dinners ___________________________________________________________________________________

sauteed sea scallops glazed carrots, english peas, baby red potatoes and minted pea soup  29
tandoor roasted wholefish mediterranean brown rice pilaf, cucumber salad and oregano emulsion  26
blackened catfish herb roasted fingerling potatoes, carolina slaw and charred scallion aioli  26
organic chicken black eyed peas, local radish salad and lemon-thyme buerre blanc  26
crispy duck confit herb spaetzle, local mushrooms, sautéed spinach and red wine jus  18/27
tandoor local pork chop fava bean puree, local chard-mushroom ragout, housemade ricotta and ramp pesto  33
local lamb loin and housemade sausage local mustard greens, warm orzo salad and marinated feta  28
tandoor ribeye crème fraiche mashed russets, chard, red wine jus and watercress butter  34   miller grass fed steak  m.p.
braised beef shortrib stutzman farm polenta, spring onion saute and natural jus  19/28
miller farm grass fed cheeseburger cheddar, tomato relish, mustard aioli and garlic fries  18   jj style   21
vegetarian mushroom burger buttermilk blue, leek pesto, caramelized onion aioli, arugula and garlic fries  19
vegan dish poached artichoke hearts, local leeks, farro with spring vegetable jardiniere and whit e bean puree  23

NO SUBSTITUTIONS PLEASE

we use locally grown produce, meats and sustainable seafood whenever possible.
many ingredients are not listed on the menu; please let us know if you have any dietary restrictions.
consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.
04.17.2012