Dinner Menu

Sunday, February 15th, 2015

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Leaves and Vegetables

12.

Organic Kale and Cricket Creek’s Maggie’s Reserve

rainbow carrots

Young Lettuces and Radish

creamy basil vinaigrette, poppy, nigella and puffed amaranth

Dad’s Apple salad

pecans, maple, sage, currants

Mississippi Sweet Potato and Chorizo

pumpkin seeds, jicama, chipotle, lime

Grapefruit, Orange and Frisee

shaved fennel, fennel pollen, golden beets, vanilla

“Fried” Watercress and Carrot Soup

pepper trout pate toast, bacon, sweet pea crema

Sourdough toasts (3.)

 

Small Plates

15.

Foie Gras Mousse

ice cider emulsion, peppered apples and candied shallots

 

Canadian Hard Shell Lobster Salad

mussels, ginger, tamarind, chilies, Asian aioli and coconut

Pickled Rock Shrimp “Cocktail”

horseradish, tomato jam, tobiko, dill, fried rye croutons

Black Truffle and Veal Boudin Blanc

salsa verde, crispy artichoke, pine nuts, parmesan and a slow poached egg

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Radiatori, cauliflower, roasted mushrooms, walnuts and arugula

 

Orrechiette, pork, white beans, feta and green olives

 

Large Plates

26.

 

Roasted Steelhead Trout

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

La Belle Farm Duck Breast

cauliflower, delicata squash, winter greens, sweet potato, parsnip

Soy Glazed Leg of Misty Knoll Chicken

pineapple and shrimp fried rice, shiitake, ginger, Thai bird, napa cabbage and daikon

Roasted Leg of Lamb

Moroccan flavors, eggplant confit, yogurt and chickpea stew

Chef de Cuisine Raymond Stalker               

Chef/Owner Bjorn Somlo