market menu may 30 – june 02

first

stonecrop farm’s butterhead lettuce, house bleu cheese, cherry tomatoes, breaded hard boiled egg.

main [choice of one]

tea brined pork tenderloin, stonecrop shiitake mushrooms and beet greens, sweet corn, honey mustard, chive and paprika.

*pinot noir, angeline, california. ‘10

pan seared orange roughy, gremolata crust, whipped yukon potatoes, green beans and orange butter sauce.

*sauvignon blanc, crossings, new zealand ‘10

dessert

crème brulee cheesecake, toasted almonds, whipped cream, and tempura orange slices.

*l’armangia moscato d’asti, italy’ 09

28

[no substitutions, please. a la carte price available upon request.]

*wine recommendation