Dinner Menu
Saturday, November 28th, 2015
Smaller Plates
12.
Roasted Beet “Tartare”
tarragon, arugula, sour cream, pickled onions
Risotto of Celeries and Sage
turkey stock, brown butter, pine nuts, currants
Fried Chicken Skin Tacos
almond romesco, refried beans, slaw, jalapeno
Bok Choi, Hakurei Turnips and Tatsoi
king trumpets, sesame and scallion vinaigrette
Berle Farm Corn Grits
Delftree oyster and maitake mushrooms, Berleberg
Braised Dandelion Greens and Bone Marrow
slow poached egg, white bread, tomato, Parmesan
Matty’s Delicata Squash and Frisee
pecans, apples, pumpkin seed oil
Brussels Sprouts, Walnuts and Bacon
cherries, endive, blue cheese and port
Steelhead Mousse
horseradish, pickles and toast
semolina toasts (3.)
Larger Plates
25.
“Pot Roast” of Painted Hills Short Rib
latkes, warm spinach, roots, pickled mustard seed
“Cassoulet” of Lamb and Chickpeas
sausage, shank and neck, carrot, saffron, chilies, apricot “raita”, panisse 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, leeks and vegetables, black kale, preserved lemon
Pasta
15./22.
Orecchiette, butternut and Vermont cheddar “mac and cheese”, maple crumbs
Semolina Dumplings, braised rabbit, sage, arugula and sunflower seed pesto
Linguini, buttered chopped clams, sweet onions, bacon, parsley and black pepper
Sweet
10.
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
Smoked Brown Butter Banana Bread
rum raisin, peanut butter mousse, white chocolate and pretzel bark, more bananas