Dinner Menu

Tuesday, February 24th, 2015

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Leaves and Vegetables

12.

Daikon Radish Salad

herbs, coconut milk, Thai flavors and crunchy noodles

Young out of Season Lettuces

creamy basil vinaigrette, poppy, nigella, radish and puffed amaranth

Dad’s Apple Salad

peanuts, hazelnuts, maple, sage, currants

Mississippi Sweet Potato and Chorizo

pumpkin seeds, jicama, chipotle, lime, almond romesco

Slow Roasted Parsnip

blue cheese, walnut granola, orange and frisee

Golden Beets and Grapefruit

fennel, fennel pollen, vanilla, tarragon and sunflower seeds

 

 

Small Plates

10.

Saffron White Fish Chowder

bacon fried quinoa, corn from the freezer, chive oil

Foie Gras Mousse

ice cider emulsion, pistachio brioche, pickled endive and candied shallot

Semolina toasts (3.)

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Pizzichi di Farro, ground veal, artichoke salsa verde, button mushrooms, pickled onion

Pork trotter and mustard spaetzle, more pork, cabbages

 

 

Large Plates

26.

 

Washington State Steelhead Trout

carrots, couscous, cauliflower, eggplant, curried peas

Six Mates Shrimp with Generic Asian Flavors

pineapple and chicken wing fried rice, scallion, cilantro, egg and soy “glaze”

Brined Koch Farm Turkey Tender

celeriac and cranberry puree, black pepper, kale, apple and sourdough stuffing

Seared NEFF Butcher’s Steak

roasted garlic jus, potatoes, broccoli, paprika and fermented jalapeno

Leg of Duck Confit

lentil, green olive and duck sausage “stew”, wilted escarole

Chef de Cuisine Raymond Stalker               

Chef/Owner Bjorn Somlo