Dinner Menu

Friday, April 29th, 2016

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Smaller Plates

12.

Local Carrots and not so Local Chickpeas

tahini, olive oil, honey and bulgur

First Growth MFF Spinach

sweet onion vinaigrette, walnuts, Crowdie

Fried Potato and Colfax Bean Tacos

almond romesco, cabbage, sour cream, “taco sauce”

Spicy Salad Greens

Animal Farm buttermilk, croutons and radish

Delftree Button Mushroom and Almond Pate

cherry, sherry and onion chutney, toasts

Toast of Big Eye Tuna Confit

black olives, ravigot, red onion, pickled green bean

Split Pea, Yam and Bacon Soup

slow poached farm egg

Black Duck Farm Duck Egg

sausage creamed bitter greens, cholula

Washington State Steelhead Mousse

wasabi tobiko, pickled celeries, upland cress

Pickled and Smoked Trout Belly Salad

cucumber and poppy

Skate Wing Fritter

pickled aioli, generic iceberg

semolina toasts (3.)

 

Larger Plates

25.

Pan Roasted Bluefish

horseradish, buttered peas from the freezer, radish, lemon and parsley

 Ricotta and Beef Meatballs

roasted tomato, cubanelle peppers, polenta, parmesan and broccoli

BBQ’d Braised NEFF Pork Shoulder

crumbled cornbread, cucumbers, cabbages and vintage hot sauce

Veal Breast Pastrami

roasted onion puree, carrot kraut and greens

Pasta

15./22.

Bone marrow dumplings, braised beef, pepperoncini and sour cream

Pizzichi di Farro, spinach and pine nut pesto 

Orecchiette, braised rabbit, turnip green and sunflower seed pesto

Bucatini, ragout of lamb, red wine, sundried tomatoes, green olives and pecorino

 

Sweet

10.

Coconut and Milk Chocolate “Mound”

banana, cocoa sable, macadamia and banana mousse

Apricot and Pistachio Carrot Cake

carrot-mel, tart apricot jam, pistachio butter and chevre