Dinner
Food & Wine ReservationsReservationsReservations

Dinner

Starter | Prix Fixe | Principal Plates

STARTER

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



PRIX FIXE

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



PRINCIPAL PLATES

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.

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