Dinner
Starter | Prix Fixe | Principal Plates
assortment of olives 6.00
mushroom soup 8.00
kendall farm’s crème fraîche
lobster bisque 14.00
maine lobster, mascarpone & tarragon cream
buffalo-ed wings 12.00
filled with great hills blue cheese, celery emulsion, candied walnuts, spicy sauce
interpretation of shrimp cocktail 14.00
laughing bird shrimp, cocktail sauce in 3 forms, mango, avocado, heart s of palm
fig & balsamic glazed dutch pork belly 12.00
rapini raviolo, black trumpet mushrooms, black garlic, sunny side up egg
crab apple 14.00
jonah crabmeat wrapped in granny smith apple
macadamia nuts, lavender honey
wild mushrooms 12.00
benedict accompaniments - la quercia prosciutto, organic egg, truffle hollandaise
house cured duck prosciutto & leg rillettes 12.00
frisee salad, black trumpets, black garlic, mandarin, gel of forbidden forest lavender tea
mushroom soup
kendall farm’s crème fraîche
blue hill bay mussels
shallots, garlic, thyme, chardonnay broth
caesar
hearts of romaine, parmesan-reggiano, garlic croutons, traditional dressing
roasted free range chicken
compressed jerusalem artichokes, chestnut puree, wild mushrooms
pan roasted skate amandine
herb croutons, almonds, golden raisins, brown butter, lime
spaghetti with eggplant ‘bolognese’
rapini, parmesan-reggiano
american wagyu beef burger
pretzel bun, fig-peppercorn sauce, sunny side up egg, truffle chips, market greens
bertha’s brownie
glass of chocolate milk mousse, chocolate ice cream, chocolate sauce, almond
apple tarte tatin
star anise ice cream, salted caramel
crème brûlée
classic burnt custard
$38
all items may be ordered a la carte
one selection per grouping
price is not inclusive of tax and gratuity
no splitting or substitutions please
pan roasted skate amandine 24.00
herb croutons, almonds, golden raisins, brown butter, lime
roasted sturgeon 32.00
marrow crusted, pulled osso bucco, winter vegetables
seared sea scallops 38.00
cauliflower, quince, niçoise olives, pine nuts, pine bubbles
scottish salmon 32.00
wild mushrooms, endive, granny smith apple mostarda, bacon, red wine
drunken risotto 26.00
acquerello rice soaked & cooked in red wine, wild mushrooms
roasted free range chicken 24.00
compressed jerusalem artichokes, chestnut puree, wild mushrooms
spaghetti with eggplant ‘bolognese’ 24.00
rapini, parmesan-reggiano
grilled skirt steak with ‘mac & cheese’ 28.00
orecchiette pasta, les fréres farmstead cheese, wild mushrooms, rapini
swan creek farm’s rabbit ragout with ricotta gnocchi 26.00
la quercia guanciale, pickled carrots, wilted greens
4 preparations of southern style pork 32.00
shoulder, ribs, ham, tenderloin
bourbon & cola bbq – 3 sisters farm’s grits, collard greens, pecans
prime bone in ribeye 48.00
french fries, garlic-herb butter, red wine sauce
we are proud supporters of our local farmers, markets, & sustainable suppliers
Chef Phillip Foss
Please inquire with your server regarding vegetarian options and dietary restrictions.
blog - www.thepickledtongue.com
