Dinner Menu

Sunday, May 29th, 2016

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Smaller Plates

12.

Chilled Overwintered Carrot Soup

Berle yogurt, white verjus, honey and bulgur

 Mighty Food Farm Leaf Lettuces

Animal Farm buttermilk, croutons

 Colfax Farm Arugula and Hay Maker’s Special

spiced hazelnut, carrots, lemon vinaigrette

Beef Chorizo, Bean and Squid Tacos

almond romesco, romaine, jalapeno crema 

Chicken Liver and Peanut Pate

salad of dates, frisee, bacon, onion and cola 

Saffron, Cod and Potato Fritters

tartar sauce, young greens

Pork Fried Rice and Becket Duck Egg

MMF bok choi, soy, scallions, ginger

Radish “Caesar” Salad

potatoes, crumbled egg, garlic crumb

Toast of White Bean and Broccoli Raab

pine nut and radish top pesto

Mill River Young Lettuces

pumpkin seeds, avocado and chili vinaigrette

sourdough toasts (3.)

 

Larger Plates

25.

Spiced +Seared Lamb Neck and Leg

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

Misty Knoll Chicken and Caper Meatballs

roasted chicken brodo, orzo, broccoli rabe, button mushrooms

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, beef Bolognese, red wine, pecorino

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

Orecchiette, braised chicken, chilies, ricotta, Parmesan and spinach

 

Sweet

10.

Hill Spring Goat Milk Panna Cotta

butter crunch and rhubarb honey

Frozen Milk Chocolate Mousse

lime curd, salted macadamia and cocoa “soil”, banana