Forestry Camp
Forestry Camp smalls five course tasting menu EVAN’S SALAD 8 -BITES- Culinary Garden Greens, Howard’s Gap Cheese, Rose Vinaigrette Trout Collars, Summer Tomato Toast, *Fioco, Grilled Shiitake, Olives, Peppers GRILLED OLIVES 6 Citrus, Herbs, Sour Corn Vinaigrette -ROOT VEGETABLE SALAD- Shaved Fennel, Stem Mustard, Citrus *STEAK TARTARE 18 & Sauce Gribiche, Potato Chips -MUSHROOM BROTH- GRILLED VEGETABLES 12 Cremini Mushroom, Sundried Tomato, Brussel Sprouts, Olive Oil Culinary Gardener’s Rutabaga & Skirret, Anchovy Bagna Cauda LENTILS SALAD 12 -PRIEST STRANGLERS- Spinach, Sweet Potato, Howard’s Gap Cheese Brussels & Carrot, Farm and Sparrow Lentils, Salsa Verde *LITTLE NECK CLAMS 16 -CHOICE OF ENTREE- Tuna, Ruby Red Shrimp, Rye, Chorizo, Fennel *Carolina Heritage Pork Creme Fraiche, Masa, FARM AND SPARROW PEAS & CROSTINI 8 Culinary Gardener’s Radish Creamer Peas, Roasted Garlic, Lemon, Olive Oil *Dry-Aged Steak GARLIC FRIED POTATOES 8 Cute Turnips, Beet Dirt, Oyster Sauce Roasted Garlic, Parsley *Tempura Tuna Tardivo, Kumquat, Verjus *CHARCUTERIE BOARD 22 Oyster Mushroom Spotted Trotter Salami, Pork Terrine, Local Cheese, House Shiitake Ketchup, Cracked Wheat Ferments & Pickles, Crostini, Mustard *SMOKED TROUT CROQUETTES 12 -DESSERT -SAMPLING Sunburst Farm’s Trout, Chive, Caper Aioli Trio of Sweet Selections CHORIZO PLATE 18 Crispy Potatoes, Roasted Garlic, Parsley sandwiches *TERRINE 14 large plates Pork Terrine, Habanero, Aioli on House Challah Bun *FRESH PASTA 24 MUSHROOM 12 Spinach, Sweet Potato Bizkaina, Howard’s Gap Cheese, Pickled
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