Dinner Menu

Tuesday, April 19th, 2016

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Smaller Plates

12.


Local Carrots and Pea Shoots

tahini, olive oil, honey and bulgur

Sausage Creamed Bitter Greens

Black Duck Farm duck egg, cornbread, Cholula

Shaved Kohlrabi and First Growth Spinach

green olive and parmesan dressing, crumbs

Jalapeno “Popper” Tacos

almond romesco, slaw, cilantro

Delftree Button Mushroom and Almond Pate

melted shallots, pickled kale tops

Corned Veal Breast Hash

slow poached farm egg, horseradish

Black Pepper Pork Rillettes

pickles, mustard and toasts

Toast of Smoked Steelhead Belly

dill, caraway, red onion

Garlic and Broccoli Stalk Soup

anchovy, crumble fries, lemon and pecorino

semolina toasts (3.)

Larger Plates

25.

Pan Roasted Washington State Steelhead Trout

cannellini, flageolet, salsa verde, roasted and raw radish from Mill River

Roasted Breast of Mill River Chicken

peas, split pea, bacon and farro

White Verjus Braised Lamb Cheeks

cauliflower, ginger, mint, grapes, couscous, yogurt and coriander

Misty Knoll Turkey and Walnut Meatballs

Hosta Hill gochu curry kraut, celeriac puree, mustard greens and lingonberry jus

Vietnamese Chicken Sandwich, fish sauce, peanuts, cilantro, mint, Thai basil and cabbage (15.)

Pasta

15./22.

Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaetzle, maitake mushrooms, braised chicken and pickled shallots

Pizzichi di Farro, turnip green and sunflower seed pesto, pecorino

Bone marrow dumplings, braised beef and pepperoncini

 

Sweet

10.

Coconut and Milk Chocolate “Mound”

banana, cocoa sable, banana mousse, nutella

Toasted Black Sesame Pudding

peanuts, ginger, baked grapes and more sesame