Dinner Menu

Saturday, October 1st, 2016

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To Start

12. 

End of the Cherry Tomatoes

Matty’s roasted shallots, crème fraiche, thyme, focaccia croutons

Smoked Idaho Trout Mousse

lemon, pickles, mustard, tobiko, caper and toast

Woven Roots’ Leaf Lettuce

grapes, tahini vinaigrette, bulgur, grains of paradise

White Bean and Roasted Garlic Toast

roasted red peppers, balsamic vinegar, tomatoes

Pete’s Seared Broccoli

brined carrot top “Caesar,” pine nut crumbs, potato

Beef Fat Dumplings

cabbage, onions, slow poached egg, corned “brodo”

Black Bean and Last of the Year’s Corn Soup

cotija, peppers and tortilla

Semolina toasts (3.)

Next

18.

Amber Ale Welsh Rarebit

maitake and beech mushrooms, toasted challah

Linguini, garlic, clams, white wine, butter, parsley, lemon, crumbs

Pizzichi di Farro, summer squash, ricotta, braised greens and Parmesan

Petite Cider Braised Pork Shank

brown butter and acorn squash, apple, sage and mustard

To Continue

26.

Pan Roasted Washington State Steelhead Trout

beets, pears, celeriac, Greek yogurt, horseradish, quinoa and radish

Duck Confit and Becket Duck Egg

lentils and leeks, cabbage, spiced tomato fondue

NEFF Beef Meatballs

marinara, polenta, braised fennel, red peppers, arugula and Parmesan

Sweet

10.

Peanut Butter “Whoopie” Pie

caramel ice cream, peanut butter mousse, chocolate sauce and banana

Chamomile Panna Cotta and Poached Peaches

toasted milk crumb, strawberry puree

Maple Milk Rice Pudding

poached apples, walnut–raisin granola