Dinner Menu

Friday, November 27th, 2015

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 Smaller Plates

12.


Beets and Beet Borscht

tarragon, arugula, horseradish, pickled onion

 Risotto of Celeries and Sage

turkey stock, brown butter, pine nuts, currants

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

Bok Choi, Hakurei Turnips and Tatsoi

king trumpets, sesame and kimchi BBQ, rice

Berle Farm Corn Grits

Delftree oyster and maitake mushrooms, Berleberg

 Braised Dandelion Greens and Bone Marrow

slow poached egg, sourdough, tomato, Parmesan

Matty’s Delicata Squash and Frisee

pecans, apples, pumpkin seed oil

Brussels Sprouts, Walnuts and Bacon

cherries, endive, blue cheese and port

Steelhead Mousse

horseradish, pickles and toast

semolina toasts (3.)


Larger Plates

25.

 “Pot Roast” of Painted Hills Short Rib

latkes, warm spinach, roots, pickled mustard seed

“Cassoulet” of Lamb and Chickpeas

sausage, shank and neck, carrot, saffron, chilies, apricot “raita”, panisse and orange

Confit of Duck Leg

cranberry sauce, Brussels sprouts, sweet potato and apple

Sautéed Washington State Steelhead and P.E.I. Mussels

shellfish brodo, celeriac puree, leeks and vegetables, black kale, preserved lemon


Pasta

15./22.

Orecchiette, butternut and Vermont cheddar “mac and cheese”, maple crumbs

 Semolina Dumplings, braised rabbit, sage, arugula and sunflower seed pesto

Linguini, buttered chopped clams, sweet onions, bacon, parsley and black pepper


Sweet

10.

Leahey Farm Cherry Frozen Yogurt

crumbled pistachio biscotti, chocolate sauce, orange – apricot marmalade

Sweet Potato, Brown Sugar and Apple Hand Pies

walnut –coconut chutney, Swiss meringue, ginger creme anglaise

Smoked Brown Butter Banana Bread

rum raisin, peanut butter mousse, white chocolate and pretzel bark, more bananas