Dinner Menu

Sunday, September 28th, 2014

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Leaves and Vegetables

12.

Woven Roots Roasted Beets

pickled beet “borscht”, sour cream, red onion, black pepper, apple and dill

Pete’s Elderly Arugula

marinated button mushrooms, Parmesan, green olive and pine nut toast, chives

Late Harvest Compressed Melons

watercress, feta, cucumber, Gruner soaked red grapes, kombucha and sunflower seeds

 

 

Small Plates

10.

Pork Carnitas Tacos

salsa verde, brined jalapeno, slaw

Celery Root Bisque

saffron, rock shrimp, chervil

Seared Broccoli and Tatsoi

sesame, pickled yellow broad beans, scallion and shiitakes

Butternut Squash Fritters

whipped goat cheese, Bourbon, vanilla, pear, orange and almonds

Ham, Egg and Cheese

smoky ham, Havarti, sourdough and mustard aioli

Semolina toasts (3.)

 

 

Pasta

15./22.

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

Orecchiette, pork sausage, Swiss chard, black olives and pepperoncini

Linguini, summer squash “carbonara”, black pepper and corn

Pizzichi di Farro, rabbit and veal ragout, braised mushrooms

 

 

Large Plates

26.

Pan Seared Fluke

coconut rice “congee,” citrus, cockles, spicy pickles, kimchi

Soy Caramel Braised Pork

eggplant, apple, cabbage and pumpkin seed

Braised NEFF Beef

roasted carrot puree, red onion, Italian broccoli and crème fraiche

Black Bean Veggie Burger

almond romesco, more black beans, peppers, young lettuces with or without pork carnitas (15.)

 

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