Dinner Menu

Sunday, May 8th, 2016

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Smaller Plates

12.

Root Cellared Carrot “Steak”

cashews, carrot kraut and curry

 Fried Potato and Colfax Bean Tacos

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

 Red and Green Leaf Lettuces

Animal Farm buttermilk, peppered croutons

 Generic Kale and Alfonso Black Olive Salad

sundried tomato, torn toast and Parmesan

Cucumber and Berle Farm Yogurt

Vermont radish, tahini, bulgur, lemon

 Roasted Broccoli and Vidalia Soup

Manchego, black pepper and balsamic

 Farm Raised Idaho Trout Mousse

wasabi tobiko, pickled celeries, upland cress

Chicken Liver and Almond Pate

cherry chutney, mustard and pickles

Marinated Delftree Mushrooms

lentils, garlic, frisee and shallot

Young Mill River Farm Greens

pumpkin seeds, red wine vinegar, amaranth

semolina toasts (3.)


Larger Plates

25.

Spiced and Seared Lamb Neck and Leg

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

 Scallion, Shiitake and Pork Meatballs

kimchi puree, crispy rice, Mighty Food Farm bok choi

 Fried Mill River Chicken Thighs

braised kale, smoked jus, horseradish, roasted broccoli and cubanelle peppers

Fried Washington State Oyster Sliders

pickled aioli, slaw, store bought fries (16.)


Pasta

15./22.

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

 Linguini, braised chicken drums, green olive, mustard greens, crumbs

Orecchiette, crushed peas from the freezer, bacon, ramp vinegar, pistachio and chevre

Penne, roasted tomato, ricotta, Parmesan and EVOO


Sweet

10.

Torn Swedish Walnut Meringue Cake

banana mousse, banana, cocoa sable

Vietnamese Peanut Butter and Ginger Pudding

lime crème anglaise, Rice Krispie’s, Thai basil, mint and fish sauce peanut brittle