Dinner Menu

Thursday, June 18th, 2015

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To Begin

12.

Chilled Avocado and Chicken Soup, iceberg, chicken salad, crumbled nachos and crema

Braised Kale Salad, pancetta, roasted shallot vinaigrette, garlic scapes, ricotta, zucchini

 

Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto

Watermelon “Tartare,” pickled rind, pepperoncini, oregano, poppy seeds, fennel, yogurt

Toasted Potato Flake Spaetzle, asparagus, cheddar, chive, bacon and a slow poached egg

Braised Cricket Creek Veal Shin and Piave Agnolotti, wilted romaine, pine nuts, porcini, Parmesan brodo

Duck and Rice Croquettes, duck sauce, joi choi and sesame

Berry Patch Strawberries and Pea Shoots, farro, pecorino, balsamic, toasted oats, mint

Pickled Shad Roe, fried potatoes, petite stew of lentil, bacon and candied onions

sourdough toasts (3.)                         greens with vinaigrette (8.)

Charcuterie

12./16./20.

C.C. veal and pork rillettes             trout and horseradish mousse                  chicken liver and hazelnut pate

 

To Continue

24.

Misty Knoll Chicken Breast, petite stew of clams, barley, artichoke hearts and buttered crumbs

 

“BBQ” Braised Beef, smoked quinoa and cabbage, pickled ramps

Pan Seared Idaho Trout, sweet pea cream, more peas, asparagus, spinach

Pasta

15./22.

Penne, roasted tomato, Parmesan, ricotta and EVOO

Spaghetti, shaved zucchini, garlic scape, pine nut and green olive pesto

Tagliatelle, beef Bolognese and garlic crumbs

 

Chef/Owner Bjorn Somlo                         Chef de Cuisine Raymond Stalker