Dinner Menu

Wednesday, April 2nd, 2014

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Small Plates

10.

Spicy Broccoli and Peanut Soup

scallions and cilantro

 

Berry Patch Spinach Salad

soft poached egg, ham, crunchy potato, and Berleberg

Fried Oyster Mushroom Tacos

almonds, button mushroom “crema”, radish, jalapeno

Pate of Farm Raised Idaho Trout

horseradish, crushed egg, caper, lentils, herbs and alliums

Fried Tete du Cochon

bitter greens, yam pickle, grapes and herb vinaigrette

Rice and Skate Croquettes

kim chi puree, cucumber and chili-garlic emulsion

 

Savory Yogurt Panna Cotta

poached pear, yellow beets, cranberry, hazelnuts and ginger

Petite Lamb Stew

couscous, eggplant, Berle Farm yogurt and baby greens

 

Charcuterie Plate

chicken liver and sunflower seed pate, rabbit, pork, chutney, toasts and pickles

Red Leaf Caesar

green olives, buttered crumbs and Pecorino cheese

semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomatoes, ricotta, Parmesan and EVOO

Spaetzle, corned beef, cabbages, Gruyere and caraway

 

Orecchiette, braised veal and arugula pesto

 

Large Plates

25.

Creekstone Farms Butcher’s Steak

 mushrooms and onions, “steak sauce,” roasted fingerlings

Sautéed Skate Wing

salt cod and bacon chowder, cauliflower and peas

 

Quick Cured Pork Loin

French navy beans, pork shank, thyme and arugula

 

Pan Roasted Canadian Duck Breast

                                                fennel, wild blueberries, ginger fried rice and red beets