Dinner Menu

Sunday, May 1st, 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

onion and Crowdie vinaigrette, pumpkin seeds

Fried Potato and Colfax Bean Tacos

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

Spicy Salad Greens

Animal Farm buttermilk, croutons and radish

Roasted Delftree Mushroom Salad

potato, shallot, garlic and frisee

Toast of Big Eye Tuna Confit

black olives, ravigot, red onion, pickled green bean

Split Pea, Yam and Bacon Soup

crushed Ritz

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

Vietnamese Marinated Mussels

rice, peanuts, fish sauce and chilies

semolina toasts (3.)

 

Larger Plates

25.

Pan Roasted Bluefish

horseradish, buttered peas from the freezer, braised 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”

Sliders of Butter Braised Chicken Thighs, broccoli, fried oysters, too much garlic and lettuces (15.)

 

Pasta

15./22.

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

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

Bone marrow “dumplings”, braised beef and pepperoncini

 

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