Menu

Dinner

SUBJECT TO CHANGE

TO START

SEASONAL OYSTERS 3.75 ea.
gazpacho vinegar

SMOKED TROUT CAVIAR 14
dilled cucumbers, bagel chips

FLUKE 12
seaweed cured, pear tabouli, buckwheat crisp

SCALLOP CRUDO 14
fermented parsley

SPRING SALAD 14
watermelon radish, carrot, charred ramp vinaigrette

“VITELLO TONNATO” 18
veal carpaccio, raw tuna, tonnato sauce

SPRUCE SMOKED YELLOW BEETS 15
poached oysters, horseradish, green juniper

CRAB-APPLE SOUP 16
pink lady apples, peekytoe, bay leaf

HAND-MADE PASTA

FENNEL PAPPARDELLE 16/26
country time pork arista, pollen

BITTER GREENS GNUDI 18/28
shy brother’s cloumage, ramps, mustard greens

BLACK & WHITE PICI 18/28
fruits of the sea, aji dulce

CHICKPEA “POSTAGE STAMPS” 17/27
sesame, green chickpeas, raw artichoke, spiced lamb ragu

“LASAGNA” 19/29
birchun hills red cat, hen of the woods, porcini powder

MAINS

BRANZINO “EN CROUTE” 28
clams, artichokes, crispy rice cakes, spiced tamarind broth

GRILLED LOBSTER 40 (house menu supp. 10)
John Cope’s polenta, dandelion amaro, chichories

GOLDEN TILEFISH 29
olive poached, mussels, smoked spinach

AMISH CHICKEN 28
dirty rice, herb salad

COLORADO LAMB 36 (house menu supp. 7)
eggplant, olive, hibiscus

AGED NEW YORK STRIP STEAK 40 (house menu supp. 10)
earth-baked potato, sour cream & onion

OUR TERROIR TASTING MENU $95 per person (available Tuesday- Saturday)

APPLE SALAD
shaved apple, hickory nuts, ginger shrub

THE PINE BARRENS
dallastown venison, pine tea, charred cabbages

BROWN BUTTER NOODLES
fresh egg yolk, smoked jowl, black pepper

ROAST PORK
fermented broccoli rabe, sharp provolone

SHOO-FLY PIE
molasses, tart cherry, rye struesel, buttermilk ice cream

WHOLE MUSCOVY DUCK FEAST FOR TWO $88 (limited availablity) 04/22/2014