Dinner Menu

Friday, May 27th, 2016

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Smaller Plates

12.

Colfax Black Bean and Sweet Potato Soup

cumin, fried tortilla

MFF Leaf Lettuces

Animal Farm buttermilk, croutons

Marinated Carrots and Arugula

Lee farms ricotta, spiced hazelnut, lemon

Beef Chorizo, Bean and Squid Tacos

almond romesco, romaine, jalapeno crema

Chicken Liver and Almond Pate

cherry chutney, mustard and pickles

Rhode Island Skate Wing Fritter

tartar sauce, celery, young greens

Veal Confit Fried Rice and Duck Egg

grilled bok choi, miso, scallions, sesame

Radish “Caesar” Salad

potatoes, crumbled egg, garlic crumb

Toast of White Bean and Broccoli Raab

pine nut and radish top pesto

Ceviche of Steelhead Belly and Avocado

last season’s hot pepper, popcorn, purple scallion

Sourdough toasts (3.)

 

Larger Plates

25.

Spiced +Seared Lamb Neck and Leg

saffron “hummus,” carrots, raisins, cilantro, orange and more chickpeas

Chicken and Crimini Mushroom Meatballs

shallot puree, Four Star farm spelt berries

Pan Roasted Washington State Steelhead Trout

Ronnybrook crème fraiche and arugula pistou, beets, farro, lemon

Braised NEFF Beef

carrot and black pepper BBQ, grits, smoked kale and slaw

 

Pasta

15./22.

Linguini, spicy mussels, celery, lemon, white wine, crumbs

Pizzichi di Farro, braised rabbit, bitter green and sunflower seed pesto

Campanelle, barley and button mushroom “Bolognese”, Parmesan

Orecchiette, havarti, cheddar and broccoli mac n’ cheese

 

Sweet

10.

Hill Spring Goat Milk Panna Cotta

butter crunch and rhubarb honey

“Pale” Chocolate and Banana Mousse

lime curd, salted macadamia and cocoa “soil”