Dinner Menu

Wednesday, May 4th, 2016

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Smaller Plates

12.

Local Carrots and Hosta Hill Curry Kraut

roasted cashews, pea shoots and more curry

Mighty 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

 Roasted Broccoli and Shallot Soup

Manchego cheese, black pepper and balsamic

 Idaho Trout and Cream Cheese Mousse

wasabi tobiko, pickled celeries, upland cress

Skate Wing Fritters

pickled aioli, young lettuces

young lettuces with vinaigrette (8.)

semolina toasts (3.)


Larger Plates

25.

Pan Roasted Idaho Trout

smoked onion braised kale, carrot “kraut,” rye and horseradish

 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