Dinner Menu

Sunday, October 12th, 2014

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Small Plates

10.

Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Fried Berry Patch Green Tomatoes

melted cheddar, poblano, chipotle aioli and toast

Butternut Squash Fritters

whipped goat cheese, bourbon, vanilla, pear, orange and pumpkin seeds

Veloute of Celeries

Arctic char, radish and sunchokes

Mussels

coconut milk, pineapple vinegar and spicy carrots

Black Pepper Trout Mousse

mustard, toasts and pickles

Semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO

Linguini, acorn squash, walnuts, and sage

Pizzichi di Farro, pork sausage, olives, greens and pepperoncini

Semolina Dumplings, pesto of bitter greens and pine nuts, Italian broccoli

 

Large Plates

26.

Sautéed Line Caught Sword Fish

bell pepper broth, French navy beans, spinach and fennel

Poached Koch Farm Turkey Tender

sauerkraut puree, fermented pear, mustard greens and caraway

“Stew” of Fluke and Rock Shrimp

pickle relish nage, tatsoi and roasted potatoes

 

Chef de Cuisine – Raymond Stalker                Chef/Owner – Bjorn Somlo