| Jimmy's No.43 Market Menu | |
| ******* Menu changes nightly | |
| Preserved citrus head cheese pickled ramp, opal basil |
11. |
| Toasted walnuts local honey, fennel pollen, sea salt |
3. |
| Skillet Fried Beer Sausages mustard dip |
6. |
| Field Green Salad w/ heirloom radishes |
9. |
| Bowl of Olives |
5. |
| Salad A la Mason: arugula, pickled baby mung sprouts |
8. |
| Charred tomato gazpacho cherry tomatoes, delfino |
9. |
| Roasted Quail red dandelion, pomegranite vinaigrette |
15. |
| ****** | |
| Strozzapretti w/ English & sugar snap peas & Sheep's milk camembert |
14. |
| Sauteed dorade baby fennel |
22. |
| Tiny Potatoes, Hickory Bacon, Brugundy Snails, slow poached egg |
18. |
| Gavi steamed Manila Clams smoked prosciutto, fresh camomille |
17. |
| Heirloom pork chop sweet and sour golden purslane, rhubarb |
27. |
| Roasted diver scallops w/ local cherries, heirloom grits, hyssop |
22. |
| Tonight's Cheeses: 1 for $7, 2 for $12 | |
| Cave Aged cheddar Bobolink Dairy, NJ |
|
| Dorsett washed rind cow's milk cheese Consider Bardwell Farms, Vermont |
|
| Desserts | |
| Tri Star, NY State Strawberries w/ 50 year balsamic |
8. |
| Pineapple granite | 5. |
| Nutella & Ricotta "grilled cheese" | 8. |
| NuNu organic custom chocolate Truffles
satsuma, smoked salt, sour cherry, preserved lemon, lardon |
7. |
| ******** | |
| Many of our ingredients are local/organic. All food is served in the order in which it is prepared. 20% gratuity added to parties of six or more. |
|
| Chef: Phillip Kirschen-Clark | |