Dinner Menu

Preservation Kitchen Dinner Menu

Fall Menu

*Served daily 5 - 9 p.m.  Our menus change freguently to reflect the freshest seasonal ingredients.  
Prices & items subject to change

 

Small Plates 

Steamed Mussels.  Penn Cove, garlic, white wine, Como  bread   16 

Polenta Fries.  Chipotle-lime aioli   7
 
Charcuterie Plate.  Artisan meats, paté, cornichons, nuts, brioche   14  
 

Artichoke & Feta Cakes.  Cabbage jalapeno slaw, creamed feta & oregano   11

Cheese Plate.  Three artisan cheeses, apple, local honey, spiced & sweet nuts   14

Holmquist Hazelnuts.  Sweet and spicy   6

Olives.  Olive oil, garlic, fennel, orange peel    5

Crispy Brussels Sprouts & Panna Cotta.  Goat cheese panna cotta, balsamic Brussels sprouts    12

 

Salads 

Caesar Salad.  Romaine, croutons, Parmesano Reggiano & our classic dressing   8 

Spinach & Berry.  Crumbled chèvre, candied walnuts, lemon vinaigrette   9      

Beet & Quinoa. Roasted beets, quinoa, arugula, Daphne goat gouda, basil, lemon vinaigrette   9

Preservation Kitchen House Salad.  Mixed greens, pickled red onion, croutons, cilantro vinaigrette     8

 

Large Plates 

Filet Mignon.  Double R choice tenderloin, roasted fingerlings, beurre rouge, roasted mushrooms*   41

Seafood Cioppino.  Seafood fennel broth, shrimp, mussels, market fish, grilled Como bread    21

Duck & Grits.  Seared breast, sweet corn grits, cranberry duck demi, organic summer squash from Garden Treasures Arlington*   32 

Wild Boar Ragu.  Pappardelle, boar shoulder ragu, Parmigiano Reggiano    21

Braised Short Ribs.   Harris Farms Angus beef, mashed potatoes, horseradish sour cream, carrots & onions    26

Pork Loin.  Carlton Farms, herb crusted, fingerlings, arugula, honey mustard glaze 28

Steak & Mash.  Grilled skirt steak, mash potatoes, organic rainbow carrots from Babé  Farms, gorgonzola aioli*    21  

Marinated Cannellini Beans.  Heirloom tomatoes, leaks, toasted almonds, olives, ricotta, romesco, grilled baguette     21

 

*Eating raw or undercooked meat may increase your risk of food borne illness.

 

Chef Amy Belknap

Sous Chef Miles Feigi

Pastry Chef Charlene Coop