Dinner Menu

Tuesday, February 10th, 2015

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Leaves and Vegetables

12.

Organic Kale and Cricket Creek Maggie’s Reserve

rainbow carrots, peas from the freezer, pea shoots

Roasted Sweet Potato and Pear

sour maple, walnuts, raisins, brown butter, arugula

Young Head Lettuces and Radishes

chervil vinaigrette, red onion and croutons

Fried Beets Inspired by the East Side Kings

herbs, spicy rice, togarashi, mayo

 

Slow Cooked and Pressed Parsnips

apple, bacon, watercress, celeries, bay and sage

 

Small Plates

10.

 

Crispy Brick House Pork “Nuggets”

roasted onions, button mushrooms, red wine and mustard

Steelhead Mousse

horseradish, smoke, wasabi tobiko, cucumber, pea shoots and toasts

Goat Barbacoa Tacos

almond romesco, bodega jalapeno and slaw

Braised Beef Chili

toasted cumin, tortilla, almond

Sourdough toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Masa spaetzle, chicken, lime, peanuts and pumpkin seeds

Radiatori, “nacho” mac + cheese, hot sauce, chilies, organic corn from the freezer

 

Pizzichi di Farro, braised NEFF beef, mushrooms and sour cream

 

Large Plates

26.

 

Roasted Farm Raised Idaho Trout

broccoli, Animal Farm buttermilk, quinoa, melted onions, cress, lemon

Confit of La Belle Farm Duck Leg

cauliflower, delicata squash, carrot, couscous, winter greens

Misty Knoll Chicken Breast

white bean stew, feta, green olives and crispy potato

 

Chef de Cuisine Raymond Stalker             

   Chef/Owner Bjorn Somlo