May
Appetizers
Crispy Seared Pork Belly
148º Egg, Anson Mills Creamy Polenta, Fig Chorizo Relish, Puffed Ear
Chicken Galantine "Banh Mi"
Pickled Vegetables, Sriracha Foam, Powered Mayonnaise, Puffed Cockscomb
Asparagus
Risotto, Trumpet Royale, Tarragon Gel, Fried Hollandaise, Crispy Potato
Salad of Clark Park Farmer's Market Lettuces
Blood Orange, Fennel, Toasted Pine Nuts, Salata Ricotta, Truffle Honey Vinaigrette
Carpaccio of Hamachi
Garlic Yuzu Oil, Crispy Ginger Flakes, Black & White Sesame Seeds, Seaweed Tapanade
Blue Crab “Mac and Cheese”
Clothbound Cheddar, Creamy Orzo, Wild Mushrooms, Pickled Jalapeños, Herbed Crumbs
Hudson Valley Foie Gras
Lunch Inspired
Entrées
Colorado Lamb
Seared Loin, Merguez Sausage, Tamiya, House-made Pita, Mint Gremolata
Wild Caught Barramundi
Parmesan jBroth, English Peas, Bacon Lardoons, Wild Mushrooms, Puffed Skin
Mushroom Mayhem
Pine Nut Crusted Terrine, Pot Pie, Portabello Frites, Truffle Aioli, Foraged Spring Vegetables
Rabbit
Proscuitto Wrapped Loin, Confit Leg, Chocolate Braised Crepe, Baby Vegetables
Wild King Salmon
Foraged Wild Mushrooms, Fiddleheads, Ramps, Farm Egg, Sauce Verte
Duck
Seared Breast, Compressed Leg, Cassoulet, Spinach, Foie Gras Emulsion
Seared Tuna
Cucumber Crust, Lobster Shumai, Spring Vegetables, Rhubarb, Baby Mache
We would like to give special thanks to our local farmers.
Tonight’s menu includes ingredients from Eden Garden Farms,
Clueless Gardner Farm Stand, Shank’s Family Farm, Jasper Hill Farm,
University City High School, Landisville Farms, Fahnstock Fruit Farm, and Fair Food Farmstand.
