Dinner Menu

Sunday, December 10th, 2017

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Smaller Plates

12.

Roasted Beets from Lee

candied carrots, turmeric and Brazil nuts

Delicata Squash from Matty and Kira

coconut milk, jerk spices, sweet potatoes, scallions

Pork Wontons

cabbages, cucumbers, sesame

High Lawn Cream of Celery

sweet onion, lemon, croutons, Wild Alpine, black pepper

Smoked Portobello Rangoons

crimini “hoisin”

New Crop Fried Jasmine Rice

pork, pineapple, ginger, shoyu and green onion

Mousse of Idaho Trout

pickles, mustard, toasts

Chopped Woven Roots Spinach

toasted garlic, shiitake mushrooms, cream cheese and fried onions

Semolina toasts 3.

Next

18. 

North Star Lamb Meatball Grinder, curried marinara, yogurt, dates and kohlrabi

Chicken Ramen, Sun noodles, nori, slow poached egg, scallion

Linguini, Cricket Creek Veal Ragout, Parmesan

Orrechiette, bitter green and sunflower seed pesto, High Lawn ricotta and pecorino

Seven Mate Shrimp, short grain and green curry “risotto”, coconut, peanut and lime

Larger Plates

26.

Roasted Misty Knoll Chicken Breast

latke, broccoli, garlic “gravy”

Pan Seared Rhode Island Monk Fish

slow cooked grits, spicy green bean “minestrone”

Sweet

10.

Dark Chocolate Wontons

coconut cream, star anise, cinnamon, whipped cream, Rice Krispies

Torn Lime Cake

lemongrass semifreddo, tamarind emulsion, wild lime leaf syrup