Charcuterie board – T-Meadow butcher’s pate, cappacolo, lardo, pork liver mousse

 Cheese Board-Cremont (Cow and goat, USA), Landaff (Cow, USA), Valdeon (Cow and goat, Spain)

 Soup- Chilled Oles green garlic and potato

 Pierogi- Beet green, spinach, and cheese

 T-Meadow Pork Cracklins- Carmelo Raimondi style        4

 Striped Bass Roe Custard- braised PM Farm duck tongue, lemon balm, fennel, basil herb salad          7

 Asparagus- Painted Meadow duck egg baluchon, frico, tarragon vinaigrette     10

 Pizzetta- local asparagus, green garlic mascarpone, MAP squash blossoms, Malvrosa cheese        13

Painted Meadow Merguez Sausage- spinach, heirloom polenta, dukkah 15

 Painted Meadow Quail- raw local asparagus salad, SFN cherry concentrate, onion soubise     17

 T-Meadow Farm Pork Rib Chop- apple/rosemary puree, crisp smashed potatoes, Arden Farm’s mustard greens       24

 Ellen’s House Made Pastries

 Sticky Toffee Pudding- whipped cream    7

 Local Vanilla Goat Milk Ice Cream and Rhubarb sorbet– ginger shortbread cookie         7

 Rhubarb Chiffon Cake- vanilla crème fraiche      7