Dinner Menu

Saturday, January 24^th, 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