Dinner Menu
Sunday, February 15th, 2015
Leaves and Vegetables
12.
Organic Kale and Cricket Creek’s Maggie’s Reserve
rainbow carrots
Young Lettuces and Radish
creamy basil vinaigrette, poppy, nigella and puffed amaranth
Dad’s Apple salad
pecans, maple, sage, currants
Mississippi Sweet Potato and Chorizo
pumpkin seeds, jicama, chipotle, lime
Grapefruit, Orange and Frisee
shaved fennel, fennel pollen, golden beets, vanilla
“Fried” Watercress and Carrot Soup
pepper trout pate toast, bacon, sweet pea crema
Sourdough toasts (3.)
Small Plates
15.
Foie Gras Mousse
ice cider emulsion, peppered apples and candied shallots
Canadian Hard Shell Lobster Salad
mussels, ginger, tamarind, chilies, Asian aioli and coconut
Pickled Rock Shrimp “Cocktail”
horseradish, tomato jam, tobiko, dill, fried rye croutons
Black Truffle and Veal Boudin Blanc
salsa verde, crispy artichoke, pine nuts, parmesan and a slow poached egg
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Radiatori, cauliflower, roasted mushrooms, walnuts and arugula
Orrechiette, pork, white beans, feta and green olives
Large Plates
26.
Roasted Steelhead Trout
broccoli, Animal Farm buttermilk, quinoa, melted onions, cress, lemon
La Belle Farm Duck Breast
cauliflower, delicata squash, winter greens, sweet potato, parsnip
Soy Glazed Leg of Misty Knoll Chicken
pineapple and shrimp fried rice, shiitake, ginger, Thai bird, napa cabbage and daikon
Roasted Leg of Lamb
Moroccan flavors, eggplant confit, yogurt and chickpea stew
Chef de Cuisine – Raymond Stalker
Chef/Owner – Bjorn Somlo