Sunday, June 21st, 2015
Summer Prix Fixe
Three Course 45.
Four Course 55.
Five Course 65.
Chilled Avocado “Veloute”, iceberg, chicken salad, jalapeno, crumbled nachos and crema
Braised Kale Salad, pancetta, roasted shallot, garlic scapes, Lee farms ricotta, zucchini
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Watermelon “Tartare,” pickled rind, pepperoncini, oregano, poppy seeds, fennel, yogurt, pollen
Berry Patch Strawberries and Pea Shoots, farro, pecorino, aged balsamic, toasted oats, mint
Petite Summer Stew of Asparagus, pork sausage, Swiss chard, slow poached egg, crispy zucchini blossom
Cricket Creek Veal and Pork Rillettes, pickles of salsify, rhubarb, lettuce and mustard
Trout and Horseradish Mousse, pickles, parsley, egg, beet and more horseradish
greens with vinaigrette
Misty Knoll Chicken Breast, chicken wing sausage, creamed spinach and barley, salad turnips
Fried Pollock, salt cod, pea and potato “hash”, lettuce, green goddess and pickled mussels
Seared NEFF Butchers Steak, smoked quinoa, BBQ’d beef jam, kohlrabi, ramps
Spaghetti, shaved zucchini, garlic scape, pine nut and green olive pesto, Parmesan
Lemon Cheesecake, Austin’s mango, coco almond crumbs, yogurt granita
Warm Crumbled Corn Bread, rhubarb, strawberries, jalapeno ice cream and toasted corn flakes
Old Fashioned Chocolate Cake, candied cherries, espresso anglaise, whipped cream
Chef/Owner – Bjorn Somlo Chef de Cuisine – Raymond Stalker