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CAPPED BY MELON WITH PASTA AND PORK BETWEEN

Our end-of-summer 3 and 4-course menu is capped by melons with pasta and pork between. Highlighting local seasonal foods, the menu is, we think, a perfectly balanced sampling to close summer out and open autumn up. At once, a refreshing and substantial meal.

1st course
Watermelon salad
Cucumber, lime, basil

2nd course
House-made fettuccine
Jumbo lump crab meat, charred corn, roasted pepper, Old Bay

Entrée
Pork tenderloin a la Milanese
Heirloom trout beans, mustard, kohlrabi, pickled peach

Dessert
House-made cantaloupe sorbet
Almond biscotti, fresh mint

3-courses | $38 4-courses | $48
 

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Detail of the leaded glass blue parabola greeting diners on the second floor