Dinner Menu
Sunday, October 12th, 2014
Small Plates
10.
Pork Carnitas Tacos
salsa verde, brined jalapeno, slaw
Fried Berry Patch Green Tomatoes
melted cheddar, poblano, chipotle aioli and toast
Butternut Squash Fritters
whipped goat cheese, bourbon, vanilla, pear, orange and pumpkin seeds
Veloute of Celeries
Arctic char, radish and sunchokes
Mussels
coconut milk, pineapple vinegar and spicy carrots
Black Pepper Trout Mousse
mustard, toasts and pickles
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Linguini, acorn squash, walnuts, and sage
Pizzichi di Farro, pork sausage, olives, greens and pepperoncini
Semolina Dumplings, pesto of bitter greens and pine nuts, Italian broccoli
Large Plates
26.
Sautéed Line Caught Sword Fish
bell pepper broth, French navy beans, spinach and fennel
Poached Koch Farm Turkey Tender
sauerkraut puree, fermented pear, mustard greens and caraway
“Stew” of Fluke and Rock Shrimp
pickle relish nage, tatsoi and roasted potatoes
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo