Dinner Menu
Sunday, February 22nd, 2015
Leaves and Vegetables
12.
Daikon Radish Salad
herbs, coconut milk, Thai flavors, rock shrimp and crunchy noodles
Young out of Season Lettuces
creamy basil vinaigrette, poppy, nigella, radish and puffed amaranth
Dad’s Apple Salad
peanuts, hazelnuts, maple, sage, currants
Mississippi Sweet Potato and Chorizo
pumpkin seeds, jicama, chipotle, lime
Slow Roasted Parsnip
celeries, blue cheese, walnut granola, orange and frisee
Golden Beets and Grapefruit
fennel, fennel pollen, vanilla and sunflower seeds
Small Plates
10.
Almond Romesco Braised Beef Tacos
slaw, bodega jalapeno and more romesco
Foie Gras Mousse
ice cider emulsion and candied shallot (15.)
Saffron White Fish Chowder
bacon fried quinoa, corn from the freezer, chive oil
Semolina toasts (3.) Trout pate (10.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Pizzichi di Farro, ground veal, artichoke verde, button mushrooms, pickled onion, arugula
Orrechiette, pork, white beans, feta, garlic crumbs, green olives
Large Plates
26.
Washington State Steelhead Trout
carrots, couscous, cauliflower, eggplant, curried peas
Six Mates Shrimp with Generic Asian Flavors
pineapple and chicken wing fried rice, scallion, cilantro, egg and soy “glaze”
Brined Koch Farm Turkey Tender
celeriac and cranberry puree, black pepper, kale, apple and sourdough stuffing
Seared NEFF Butcher’s Steak
roasted garlic jus, potatoes, broccoli, paprika and fermented jalapeno
Chef de Cuisine – Raymond Stalker
Chef/Owner – Bjorn Somlo