Dinner


 

 

Wednesday, September 20, 2017

 

68

 

Whole Grain Rye Sourdough

 

Carlisle Herb Mead

 

Fresh Nettle Cheese

Emerald Plum, Lovage, Buttermilk Granita

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Tomato

Grilled Squid, Thai Basil, Tomato Dashi

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Roasted Poussin

Charred Eggplant, Broccoli

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Galia Melon Sorbet

Rose Vinegar, Sassafras Leaf, Husk Cherry

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Poppy Seed Tart

Red Wine-Peach Sorbet and Preserves

 

 

Before placing your order, please inform your server if a person in your party has a food allergy. Consuming raw or undercooked meat, poultry, seafood, shellfish, and eggs may increase the risk of food borne related illness

                               NOTE: We are happy to accommodate dietary restrictions, please let us know when making your reservation.

Menu subject to change.