IN THE DINING ROOM

MAY 2008

Dining Room Hours - Thursday-Sunday 5:30
Tavern Hours: Wednesday-Sunday 5:30

Because we have a very limited number of tables, reservations are strongly suggested

Menu may change based on ingredient availability

Visit the Chef's Table in the Wine Cellar - and for light & casual fare visit Lucy's Tavern

Appetizers

Spring Carrot & Ginger Soup
Indian Spiced Shrimp Cakes with Lime-Burst
8

Buckwheat & Herb Gnocchi
“Foraged Vegetables” with Tomato & Roasted Garlic Pesto
6

Artisan Platter
Chef’s Selection of Local Cured Meat and Handcrafted Cheese
9

Wild Garlic Caesar
Ramp Dressing and Cheddar Croutons and Parmesan Cheese
11

“ Big Eye” Tuna Carpaccio with Preserved Lemon Aioli
Fried Quail egg and Pastel Radishes
12

Aqua & Terra

Half Roasted Chicken
Anson Mills Polenta and Spring Vegetable Stuffing
19

Sautéed Trout
Roasted Potatoes, Onion Confit, Capers and Baby Spinach
21

Hampshire Pork and Maine Scallops
Cauliflower Puree & Braised Greens
26

‘Jersey Girls’ Veal Chop with Smokey Sweet Potatoes
Watercress & Caramelized Shallot Salad and Mushroom Jus
29

Chef’s custom tasting menu is available by request this evening
Market Price

Chef will create vegetarian appetizers or entrees on request