Dinner Menu

Tuesday, January 20th, 2015

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Leaves and Vegetables


Dad’s Apple Salad

hazelnuts, peanuts, currants, fried sage and Sugarhouse maple

Warm Spaghetti Squash and Brown Butter

sour honey – chevre, pickled endive and roasted pear

Seared Romaine

avocado and buttermilk dressing, fried plantains, lime, feta and tortilla

Generic Iceberg and Spanish Blue Cheese

bacon, radish, black pepper, crumble fries




Pheasant terrine                     Trout mousse                         Pork rillette


Small Plates


Seared Pork Belly

hominy pozole

Croquettes of Chicken Wing Confit

pineapple, chilies, soy, garlic and lettuces


Fried Skate Wing “Cake”

turnip puree, beet horseradish and shaved fennel

Chorizo and Egg Tacos

almond romesco, cilantro, slaw, bodega jalapeno

Spicy Stew of Braised Chicken

serrano, pumpkin seeds, peanut, rice, slow poached egg

Sourdough toasts (3.)




Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO

Fusilli, braised beef, button mushrooms, sour cream and scallion

Pizzichi di Farro, spicy Italian sausage, green olives, wilted spinach


Large Plates


“Salsa” Braised Rhode Island Hake

corn from the freezer, poblano pepper, chopped rock shrimp

Breast of Misty Knoll Chicken

mushrooms, winter squash grits, peas

Almond Braised NEFF Beef

collard greens, carrots and sweet potato


                           Chef de Cuisine Raymond Stalker                Chef/Owner Bjorn Somlo