Dinner Menu

Tuesday, May 12th, 2015

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Leaves and Vegetables

12.

Salad of Radish and Frisee

sour cream and white balsamic dressing, popped amaranth

Roasted Young Carrots

purple carrot puree, warm chevre, toasted honey crumbs

Spinach, Toasted Garlic and Bulgur Wheat “Risotto”

slow poached egg, peas, shiitakes, wood ears, pea shoots

 

 

Small Plates

10.

Broccoli Heart and Braised Steak Soup

caper, fried russets

Steamed PEI Mussels

spicy tomato-bacon brodo

Marinated Squid and Vermicelli

basil, mint, cucumber, chilies, coconut milk and funky mango vinegar

Eggrolls of Duck Confit and Pork

Chinese mustard, warm soy “dip”

Tea Sandwich of Cod Salad

celery, red onion, buttermilk, romaine and store bought white bread

 

 

Charcuterie

BBQ Rabbit Sausage, corn               Trout Mousse, pickled lettuces       Duck Liver Pate, walnut

 

 

Pasta

15./22.

Penne, spicy tomato, High lawn ricotta, pancetta and Parmesan

 

Pizzichi di Farro, Italian sausage, Swiss chard, pecorino

Carrot cavatelli, brown butter, lemon, braised rabbit, farro

 

 

Large Plates

26.

 

Vermont Chicken Thigh

ginger curry, fried baby corn, braised chicken, pickled shrimp, cashews

 

Roasted Washington State Steelhead

buttered matzo, horseradish, celery, watercress, grapes

NEFF Butcher’s Steak

yukon golds, French onion butter, braised kale and lentils

 

Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo