Dinner Menu

Thursday, March 12th, 2015

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Leaves and Vegetables

12.

Dad’s Apple Salad

peanuts, hazelnuts, Sugarhouse maple, sage, currants

Mississippi Sweet Potato and Chorizo

jicama, lime, jalapeno, almond romesco

Slow Roasted Parsnip

espresso emulsion, puffed amaranth, orange, pecan, micro greens

 

 

Small Plates

10.

Swordfish Cake

fennel, white beans, giardiniera

“Risotto” of Red Beet, Leek and Millet

pistachio, horseradish, red wine and arugula

Chickpea Panisse “Poutine”

olives, duck sausage, Maggie’s Reserve, slow poached Mill River egg

Chicken Wing and Rice Croquettes

spicy carrot puree, shaved celery and blue cheese

Pork Rillette

mostarda, pickles and toast

Semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Mustard spaetzle, braised pork and cabbages

Orrechiette, cauliflower “mac + cheese” and onion crumb

Pizzichi di Farro, braised beef, chilies, sour cream and scallions

 

 

Large Plates

26.

Leg of Duck Confit

lentils, shaved Brussels sprouts, mustard, apple and frisee

Pan Roasted Misty Knoll Chicken Breast

grit “creamed” corn, broccoli, peas from the freezer, pepperoncini

Farm Raised Steelhead Trout

smoked celery root, quinoa, capers, brown butter, lemon and carrots

Chef de Cuisine Raymond Stalker               

Chef/Owner Bjorn Somlo