previous menus

SPRING

White & Green Asparagus, Citrus Gremolata
whipped labne

Grilled Lamb Skewer
fresh oregano, lemon zest, pomegranate molasses

Clam Po’ Boy, Smoked Oyster Aioli
shredded lettuce, mustard, Hot Bread Kitchen bread

Pea Shoot Salad, Shallot Vinaigrette
pickled ramps, spring herbs

Stout-Molasses Cupcakes
fresh ginger-lime icing

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SUMMER

Local Baby Potatoes, Sauce Gribiche
chopped egg, shallot, capers

Charred Summer Corn, Baby Lettuces
housemade beer mustard vinaigrette

Achuete-Pineapple Rubbed Pork Shoulder
summer pickles

Fried Eggplant Sammie, Hot Bread Kitchen Focaccia
tomatoes, basil aioli

Strawberry Eton Mess
local strawberries, whipped cream, meringue

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FALL

Marinated Golden Beets, Burrata
candied pistachios, tarragon

Moroccan 6-Spice Grilled Chicken, Burnt Citrus
harissa-honey laquer

Herbed Barley Bowl, Preserved Lemon Dressing
baby kale, candied yam

Grilled Chicory Salad, Fresh Mint
buttermilk vinaigrette

Local Apple Sharlotka Cake
caramel drizzle

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WINTER

Charred Brassicas, Black Sesame Tahini
meyer lemon pangrattato

Soba with Wild Mushroom Ragout
miso, pomegranate molasses

Roast Wild Salmon
scallion confit

Chrysanthemum Salad, Tamarind Dressing
candied kumquats, kaffir-fried pepitas

Braised Short Rib, Hot Bread Kitchen Hoagie
housemade pickles, Sriracha aioli