Dinner Menu

Tuesday, March 3rd, 2015

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Leaves and Vegetables

12.

Young Out of Season Lettuces

creamy basil vinaigrette, radish, poppy, nigella, black pepper

Dad’s Apple Salad

peanuts, hazelnuts, Sugarhouse maple, sage, currants

Mississippi Sweet Potato and Chorizo

jicama, chipotle, lime, jalapeno, almond romesco

Slow Roasted Parsnip

espresso emulsion, puffed amaranth, orange, cress, pecan

Beet “Tartare” and Grapefruit

fennel pollen, vanilla, mint, pumpkin and sunflower seeds

Carrots and Frisee

chick pea panisse, olives, pine nuts, parmesan, parsley and lemon

 

 

Small Plates

10.

Smoky Steelhead Trout Salad

peas from the freezer, sour cream, horseradish and toasts

Butternut Squash Soup

spice braised North Star lamb

Semolina toasts (3.)

 

 

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Mustard spaetzle, braised pork and cabbages

Orecchiette, cauliflower “mac + cheese” with Maggie’s reserve and crumbs

 

Large Plates

26.

Braised NEFF Beef

mashed potatoes and Swedish turnip, broccoli, paprika, roasted garlic

Leg of Duck Confit

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

Pan Roasted Swordfish

carrots, couscous, spinach, Leahey yogurt, spiced tomato and raisin “jam”

Brined Koch Farm Turkey Tender

apple, kale and sourdough stuffing, blue cheese, crispy onions

Chef de Cuisine Raymond Stalker               

Chef/Owner Bjorn Somlo