Dinner Menu

Tuesday, November 24th, 2015

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 Smaller Plates


Cured Foie Gras Toast

shaved radish, sea salt and salsa verde

 Turkey Gravy “Poutine”

Nordland fries, Berleberg and roasted veggies

Fried Chicken Skin Tacos

almond romesco, refried beans, slaw, jalapeno

Bok Choi, Hakurei Turnips and Tatsoi

Delftree mushrooms, sesame and kimchi BBQ, rice

Woven Roots Arugula Salad

roasted beets, citrus and poppy seeds

 Braised Dandelion Greens and Bone Marrow

slow poached egg, sourdough, tomato, Parmesan

Matty’s Delicata Squash and Frisee

pecans, apples, pumpkin seed oil

Brussels Sprouts, Walnuts and Candied Bacon

cherries, endive, blue cheese and port

Steelhead Mousse

horseradish, pickles and toast

semolina toasts (3.)

Larger Plates



“Pot Roast” of Painted Hills Short Rib

potato puree, warm spinach, roots, pickled mustard seed

“Cassoulet” of Lamb and Chick Peas

sausage, shank and neck, carrot, saffron, chilies, apricot “raita”, panisse, mint, cilantro and orange

Confit of Duck Leg

cranberry sauce, Brussels sprouts, sweet potato and apple

Sautéed Washington State Steelhead and P.E.I. Mussels

shellfish brodo, celeriac puree, leek and vegetables, black kale, preserved lemon



Orecchiette, butternut and Vermont cheddar “mac and cheese”, maple crumbs

 Semolina Dumplings, braised rabbit, sage, spaghetti squash, arugula and sunflower seed pesto

Linguini, buttered chopped clams, sweet onions, bacon, parsley and black pepper



Leahey Farm Cherry Frozen Yogurt

crumbled pistachio biscotti, chocolate sauce, orange – apricot marmalade

Sweet Potato, Brown Sugar and Apple Hand Pies

walnut –coconut chutney, Swiss meringue, ginger creme anglaise

Sugar Beet Panna Cotta

grapefruit, mint, candied fennel and poppy seeds