Dinner Menu
Tuesday, December 1st, 2015
Smaller Plates
12
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, kimchi, sesame vinaigrette
Acorn Squash and White Bean Soup
lemon, toasted prosciutto, garlic-herb croutons
Lettuces with vinaigrette (8.)
Matty’s Delicata Squash and Spinach
pecans, apples, pumpkin seed oil
Brussels Sprouts, Walnuts and Bacon
cherries, endive, blue cheese and port
Steelhead Mousse
horseradish, pickles and toast
Rabbit and Pork Torchon
leek, caper and raisin mostarda
semolina toasts (3.)
Larger Plates
25.
“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
Washington State Steelhead Trout and P.E.I. Mussels
shellfish brodo, celeriac puree, leeks and vegetables, preserved lemon, dill
Chicken Leg Shnitzel
turnip creamed kale, egg, oyster and maitake mushrooms, mustards
Pasta
15./22.
Orecchiette, butternut and Vermont cheddar “mac and cheese”, maple crumbs
Linguini, buttered chopped clams, sweet onions, bacon, parsley and black pepper
Spaetzle, NEFF pork confit, sauerkraut, mustard and rye
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