Dinner Menu

Saturday, December 5th, 2015

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 Smaller Plates

12


Risotto of Celeries and Sage

turkey stock, brown butter, pine nuts, currants

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

Crimini Mushrooms and Melted Leeks

farro, slow poached egg, tomato, Parm

 Sweet Potato and Smoked Jalapeno Soup

fried tortilla, sour cream, Colfax black beans

 Matty’s Delicata Squash and Spinach

pecans, apples, pumpkin seed oil

Brussels Sprouts, Walnuts and Bacon

cherries, endive, blue cheese and port

Steelhead and Potato Latke

radish, aioli, herbs, horseradish

Dressed Lettuces (8.)

semolina toasts (3.)


Larger Plates

25.

“Cassoulet” of Lamb and Chickpeas

sausage, shank and neck, carrot, saffron, chilies,” panisse and orange

Confit of Duck Leg

cranberry sauce, Brussels sprouts, sweet potato and apple

Farm Raised Idaho Trout and P.E.I. Mussels

shellfish brodo, celeriac puree, leeks and vegetables, preserved lemon, dill

Red Wine Braised Short Ribs of Painted Hills Beef

Swedish turnip creamed kale, way too many onions, marinated buttons


Pasta

15./22.

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

Spaghetti, NEFF beef and veal Bolognese, pecorino

Spaetzle, NEFF pork confit, sauerkraut, mustard and rye

 Semolina dumplings, braised rabbit, arugula and pumpkin seed pesto, sage, white beans


Sweet

10.

Cherry Vanilla Ice Cream

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