Dinner Menu

Sunday, March 29th, 2015

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Leaves and Vegetables


Broccoli, Leek and Millet Risotto

smoked gouda, pickled onions and buttered Ritz

Marinated Young Rainbow Carrots

miso emulsion, sesame seeds, watercress, pea shoots, cucumber

Green Beans and Frissee

fried onions, sour cream, dill, walnuts and black pepper



Small Plates


Pork Wontons

sweet and sour pork dashi, radish, cilantro

Salad of Maine Lamb and Whipped Feta

chickpea falafel, oranges, charred eggplant and bulgur wheat

Braised NEFF Pork Tacos

slaw, bodega jalapenos

Slow Poached Mill River Farm Egg

braised beef, button mushrooms, toasted parmesan and porcini

Swedish Turnip and Swiss Cheese Fritter

roasted vegetable jus, curly kale and pickled cabbage

Toast of Smokey Poached Steelhead

lettuces and pickles

Semolina toasts (3.)





Penne, roasted tomato, Lee farms ricotta, Parmesan

Cream cheese cavatelli, sweet pea and mint pesto, ham, more peas

Spaghetti, “mac + cheese” of cauliflower gratin, garlic crumbs

Pizzichi di Farro, pork sausage, white beans and spinach



Large Plates


Koch Farm Turkey Tender

roasted potatoes, Brussels sprouts, mustard and fennel

Six Mates Shrimp

slow cooked grits, salt cod and not very local corn chowder, green onion

“Bacon” Pork Chop

lentils, broccoli, maple

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo