Dinner Menu

Tuesday, May 3rd, 2016

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Smaller Plates

12.

Local Carrots and not so Local Chickpeas

tahini, olive oil, honey

Might Food Farms Spinach

onion and Crowdie vinaigrette, pumpkin seeds

Fried Potato and Colfax Bean Tacos

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

Red and Green Leaf Lettuces

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 Fritters

pickled aioli, young lettuces

young lettuces with vinaigrette (8.)

semolina toasts (3.) 

Larger Plates

25.

Pan Roasted Idaho Trout “Choucroute”

horseradish, carrots, rye and radish 

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

Breast of Mill River Chicken

basil-leek and millet “risotto”, spinach, pine nuts

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

Orecchiette, crushed peas from the freezer, ham, pickled ramps and chevre

 

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