Dinner Menu

Friday, March 10th, 2017

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To Start

12.

Broccoli, Watercress and Cheddar Soup

potato, black pepper and fried garlic oil

Mill River Young Greens

honey vinaigrette, toasted almonds, grains of paradise

 Chicken Skin Tacos

almond romesco, slaw, refried beans, jalapeno

Marinated Cucumbers and Bok Choy

shredded romaine, soy, sesames and scallions

Trout and Black Pepper Mousse

Old Bay, mustard, pickled mackerel and toast

Norwegian Style “Fish Balls”

vegetable brodo, dill, chives, button mushrooms

Slow Poached Farm Egg

farmhouse sausage, English muffin, cabbage

Dad’s Apple Salad

maple vinaigrette, peanuts, hazelnuts, currant and sage oil

 Fried Duck Wings

dried cherry “wing” sauce, blue cheese dressed greens

semolina toasts 3.


Next

18.

Pizzichi, braised NEFF beef, pepperoncini, sour cream and scallions

Orecchiette, bacon, Brussels sprouts, peas from the freezer and pea shoots

Seared “Filet” of Portobello, crispy maitake, artichoke tapenade, fingerlings and lentils


Larger Plates

26.

Roasted Washington State Steelhead Trout

potato, horseradish, carrot, watercress and pickled beet vinaigrette

Whey Braised Veal Breast

tomato, cauliflower, fried polenta and golden raisin


Sweet

10.

Dark Chocolate Pudding

raspberry, coconut, walnut praline

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Roasted Pineapple “Shortcake”

cinnamon stick ice cream, ginger, mango, white chocolate