Dinner Menu
Wednesday, April 2nd, 2014
Small Plates
10.
Spicy Broccoli and Peanut Soup
scallions and cilantro
Berry Patch Spinach Salad
soft poached egg, ham, crunchy potato, and Berleberg
Fried Oyster Mushroom Tacos
almonds, button mushroom “crema”, radish, jalapeno
Pate of Farm Raised Idaho Trout
horseradish, crushed egg, caper, lentils, herbs and alliums
Fried Tete du Cochon
bitter greens, yam pickle, grapes and herb vinaigrette
Rice and Skate Croquettes
kim chi puree, cucumber and chili-garlic emulsion
Savory Yogurt Panna Cotta
poached pear, yellow beets, cranberry, hazelnuts and ginger
Petite Lamb Stew
couscous, eggplant, Berle Farm yogurt and baby greens
Charcuterie Plate
chicken liver and sunflower seed pate, rabbit, pork, chutney, toasts and pickles
Red Leaf Caesar
green olives, buttered crumbs and Pecorino cheese
semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomatoes, ricotta, Parmesan and EVOO
Spaetzle, corned beef, cabbages, Gruyere and caraway
Orecchiette, braised veal and arugula pesto
Large Plates
25.
Creekstone Farms Butcher’s Steak
mushrooms and onions, “steak sauce,” roasted fingerlings
Sautéed Skate Wing
salt cod and bacon chowder, cauliflower and peas
Quick Cured Pork Loin
French navy beans, pork shank, thyme and arugula
Pan Roasted Canadian Duck Breast
fennel, wild blueberries, ginger fried rice and red beets