Dinner Menu
Tuesday, February 10th, 2015
Leaves and Vegetables
12.
Organic Kale and Cricket Creek Maggie’s Reserve
rainbow carrots, peas from the freezer, pea shoots
Roasted Sweet Potato and Pear
sour maple, walnuts, raisins, brown butter, arugula
Young Head Lettuces and Radishes
chervil vinaigrette, red onion and croutons
Fried Beets Inspired by the East Side Kings
herbs, spicy rice, togarashi, mayo
Slow Cooked and Pressed Parsnips
apple, bacon, watercress, celeries, bay and sage
Small Plates
10.
Crispy Brick House Pork “Nuggets”
roasted onions, button mushrooms, red wine and mustard
Steelhead Mousse
horseradish, smoke, wasabi tobiko, cucumber, pea shoots and toasts
Goat Barbacoa Tacos
almond romesco, bodega jalapeno and slaw
Braised Beef Chili
toasted cumin, tortilla, almond
Sourdough toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Masa spaetzle, chicken, lime, peanuts and pumpkin seeds
Radiatori, “nacho” mac + cheese, hot sauce, chilies, organic corn from the freezer
Pizzichi di Farro, braised NEFF beef, mushrooms and sour cream
Large Plates
26.
Roasted Farm Raised Idaho Trout
broccoli, Animal Farm buttermilk, quinoa, melted onions, cress, lemon
Confit of La Belle Farm Duck Leg
cauliflower, delicata squash, carrot, couscous, winter greens
Misty Knoll Chicken Breast
white bean stew, feta, green olives and crispy potato
Chef de Cuisine – Raymond Stalker
Chef/Owner – Bjorn Somlo