Dinner Menu
Saturday, January 24th, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
hazelnuts, peanuts, currants, fried sage and Sugarhouse maple
Roasted Pumpkin and Brown Butter
sour honey with chevre, frisee, walnuts and roasted pear
Romaine and Baby Beets
creamy chervil vinaigrette, red onion, seeds and broken crostini
Generic Iceberg and Spanish Blue Cheese
bacon, radish, black pepper and crumble fries
Charcuterie
12./18.
Pheasant terrine Trout mousse Pork rillette
Small Plates
Seared Pork Belly
corn and poblano salad, salsa roja, cilantro
Sorta General Tso’s Sweetbreads
pineapple, chilies, soy, garlic and lettuces (15.)
Skate Wing “Cake”
caper aioli, pickled endive, parsley and shaved fennel
Chorizo and Egg Tacos
almond romesco, cilantro, slaw, bodega jalapeno
Spicy Stew of Braised Chicken
pozole, pumpkin seeds, peanut, rice, slow poached egg
Sourdough toasts (3.) Beef tongue chili (10.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Pizzichi di Farro, braised beef, button mushrooms, sour cream and scallion
Orrechiette, spicy Italian sausage, green olives, spinach
Large Plates
26.
Pan Roasted Arctic Char
pea – yogurt puree, purple carrots, toasted pine nuts and baby limas
Breast of Misty Knoll Chicken
cheddar grits and “pickled” heirloom beans
Seared NEFF Skirt Steak
fried potatoes, chipotle and tortilla “hollandaise”, melted onions
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo