Thursday Lunch, July 24th
Soup and Sandwich
Rustic Tomato Basil
Local tomatoes, sweet spring onion, leeks, and basil.
Herbed crème fraiche
Beans & Greens
Local organic Shagbark Mill beans, lentils, grains, Clarfield Farm black kale, rich vegetable stock.
Hand stretched fresh mozzarella and tomato marmalade on griddled brioche; served with a simple salad of local
greens and a cup of soup.
Roast Pork Tonnato
Chilled herb roasted pork loin on a Dan the Baker baguette with a leaf or two of Rock Dove Farm arugula and a
"tuna mayonnaise" of oil poached tuna, lemon, capers, and anchovy.
Fried Green Tomato BLT
Cornmeal dusted green tomatoes on thick slices of buttery grilled brioche with cherrywood double smoked bacon,
a fried local yard egg, ooo-eee! sauce, and local lettuces.
Bluescreek Farm pastured beef, ground just for us from bottom round, short rib, and brisket. Today's burger is
served on a griddled brioche roll with farmstead cheese, Skillet sauce, and local lettuce and tomatoes. Add a fried
local yard egg for $ 1 more, or cherrywood smoked bacon for $ 2 additional...
Cold all natural fried chicken breast chopped and tossed in a tahini drerssing and served on a Dan the Baker
baquette with local tomatoes and lettuces.
Fried Green Tomatoes
Cornmeal dusted fried green tomatoes, lump peekytoe crab, kimchi aioli.
Mac & Green
Cavatappi, bechemel, Laurel Valley Gruyere, Middlefield goat cheddar, smoked collards, and buttered crumbs.
Add pulled smoked Duroc pork shoulder in pepper vinegar for $ 4 more...
Made from local pastured goat, pan seared and finished in a braise of coriander, ale, and garlic. Served with a new
crop potato salad and sour cherry mustard.