May 24, 2013

House-Cured Charcuterie Board- Painted meadow Chicken liver mousse, Lambcetta, T-Meadow pork rillette, Lardo

 House-Cured T-Meadow Salumi- Finnochiona, Lardo, Pancetta, Cappacolo, Pepperoni- 5 each or Tasting-21

 Nickel City Cheese Board- Brique de Brebis (Cow, France), Saint Angel (Cow, france), colston bassett blue (cow, uk)

 Soup- Local Spinach and Curry

 Pierogi- T-Meadow Ham and onion

 Roasted Local Asparagus- sea salt, thyme, lemon, reggiano    7

 Local Black Beans- Melted T-Meadow Lardo  6

 T-Meadow Pork Trotter- dirty rice stuffing, Smoky local grits     45

 Cod Mousse- local morels, local fiddleheads     13

 T-Meadow Pork Shank- Local beet/rhubarb puree, local spinach    18

T-Meadow Pork Tail- (same prep as above)-   12

 T-Meadow Pork Tacos- Oaxacan mole, cilantro crema, local organic black beans      12

 Soft shell crab blt- avocado mousse, t-meadow bacon, smoked tomato jam, ellen’s Pullman     15

 Wellfleet (MA) Oysters on the ½ shell- classic mignonette   3for 9

 BBQ Pork Croquette – spicy pickle mayo    8

 Roasted Red Mullet – pheasantback mushroom broth, Swiss chard, Treviso, nettles     18

 Ellen’s Desserts-7

Sticky Toffee Pudding- whipped cream

Vanilla Cake, Chocolate coffe cream, mint syrup

Buttermilk Panna Cotta- local rhubarb