February 22, 2012 House made Charcuterie board – T-Meadow butcher’s pate, cappacolo, lardo, and Painted Meadow duck prosciutto Soup- Split pea and ham Pierogi- T-Meadow bacon, spinach, and mushroom Whole Roasted Line-Caught Dayboat Blackback Flounder roasted tomato/fennel broth, braised fennel, Dutch-cultured mussels 24 Oatmeal Stout Braised Short Ribs- savory steel cut oats, gremolata 21 Shad [...]
