Dinner Menu

Tuesday, October 4th, 2016

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To Start

12.

Idaho Trout Mousse

horseradish, pickles, mustard, tobiko and toast

Woven Roots’ Leaf Lettuce

green tomato vinaigrette, foccacia crouton, radish, dill, sour cream and bacon

Roasted Broccoli from Lee

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

Beef Fat Dumplings

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

Stew of Button Mushrooms, Farro and Leeks

garlic whey, pecorino

Roasted Beets and Oranges

feta, pumpkin seeds and arugula

Semolina toasts (3.) 

Next

18.

Amber Ale Welsh Rarebit

maitake and beech mushrooms, toasted challah

Fried Chicken Po’Boy, lettuce, cucumber, onion, pickled garlic aioli

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

Pizzichi di Farro, Lee farms 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, fennel, red peppers 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

NY State Baked Apples

mascarpone, coconut and walnut granola