Dinner Menu

Saturday, July 4th, 2015

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Summer Prix Fixe

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

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Braised Kale Salad, zucchini, Eleven Brothers goats milk tomme, garlic crumb, black olives

Berry Patch Strawberries, mozzarella, radish, basil, pea shoots, black pepper and EVOO

American Wagyu Beef Tartare, kimchi, peanuts, cilantro and lettuce

Pete’s Greens, chive blossom vinegar, avocado, charred jalapeno and buttermilk dressing, scallion

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

Lee Farms Ricotta, Woven Roots sugar snaps, mint, chili oil, lemon, cucumber and upland cress

Marinated Octopus, oranges, halloumi, garlic scape puree, oregano, red onion, fennel and pepperoncini

Bone Marrow Braised Dandelion Greens, early tomatoes, slow poached egg and Parmesan

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Fried Hake, peas, green goddess, potatoes, Leahey bacon, butter lettuces, cockles

Pan Roasted Steelhead, white beans, scape, lemon, parsley, asparagus and broccoli

NEFF Flank Steak, bbq’d beef jam, quinoa, smoked cabbage and kohlrabi slaw, lime

Spaghetti, summer squash and Vidalia onion crema, pecorino

Bacon Cheeseburger, Leahey bacon, American cheese, soft bun

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Panna Cotta of Animal Farm Buttermilk “Curds and Whey”, purple basil and strawberry granita

more strawberries, mango lassi

Lemon Cheesecake, brown sugar and graham crumble, stone fruit jam, ginger syrup

Frozen Peanut Butter Pie, currants, whisky and whipped cocoa