Dinner Menu

Tuesday, June 30th, 2015

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Summer Prix Fixe

Three Course  45.                   Four Course 55.                      Five Course 65.

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Braised Kale Salad, pancetta, roasted shallot, garlic scapes, Eleven Brothers goat tomme

Berry Patch Strawberries and Maplebrook Mozzarella, radish, basil, spinach, black pepper and EVOO

Jonah Crab and Bonito Aioli, celery, potato, butter crumbs, chervil pistou, cucumber

Pete’s Greens, creamed nigella seed vinaigrette, dill pickled green strawberries, popped amaranth

 

Tartare of Washington State Steelhead, avocado, black bean, charred jalapeno, salsa and chips

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Chicken Liver and Almond Pate, strawberry and white balsamic chutney, burdock, mustard, toast

Spiced Lamb Sausage, minted yogurt, couscous, apricot, chickpeas and pickled onion

 

Fried Skate Fritter, kimchi, firm mango, peanuts and cilantro

Cricket Creek Veal Agnolotti, zucchini puree, caper, raisin, sun dried tomato, saffron, squash blossom

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Poussin, garlic scapes, black olives, oregano, tomato, sunflower seed, kale and zucchini

Sautéed Filet of Idaho Trout, white beans, parsley, lemon, peas, summer squash and asparagus

Pan Roasted Bluefish, citrus carrot puree, red onion, cucumber, coriander hot sauce and frisee

Seared NEFF Flank Steak, bbq’d beef jam, smoky quinoa, kohlrabi slaw, chives

Spaghetti, garlic and radish green pesto, green olives, crème fraiche, Parmesan

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Old Fashioned Chocolate Cake, brown sugar-whiskey pudding, espresso ice cream, chocolate truffle

Warm Crumbled Corn Bread, strawberries, jalapeno ice cream and toasted corn flakes

Almond Cake, lemon curd, raspberry, whipped cream, mango, white chocolate