Dinner Menu
Tuesday, February 3rd, 2015
Leaves and Vegetables
12.
Apple and Frisee
hazelnuts, chamomile, brie, cranberries, grains of paradise
Roasted Sweet Potato and Pear
sour maple, walnuts, raisins, quinoa, brown butter
Young Head Lettuces and Radishes
chervil vinaigrette, red onion, seeds and broken bread
Fried Beets Inspired by the East Side Kings
herbs, sticky rice, togarashi and mayo
Organic Carrot Tart
horseradish, rye, smoke, Steelhead mousse, millet, watercress and tobiko
Small Plates
10.
Tasting of Pork
crispy Brickhouse tete, jowl rillettes, belly, mustard and jam
Goat Barbacoa Tacos
almond romesco, bodega jalapeno and slaw
Rice and Chicken Wing Confit Croquettes
pineapple, sesame and honey “hoisin”
Braised Beef Chili
scallion, toasted cumin, Spanish almonds, tortilla
Veal Sweetbreads and Spinach “en Grillades”
bacon, potato, mustard, slow poached egg, parsley (15.)
Sourdough toasts (3.)
Pasta
15./22.
Penne, spicy Italian sausage, green olives, white beans and Lee farms ricotta
Pizzichi di Farro, braised beef, mushroom and sour cream
Orechiette, chicken, hominy, peanuts and pumpkin seeds
Radiatori, “nacho” mac + cheese, hot sauce, tomatillo, corn from the freezer
Large Plates
26.
Schnitzel of Vermont Chicken Thigh
broccoli, Animal Farm buttermilk and potato “creamed” quinoa, lemon, caper
Braised Pork Shoulder
cheesy grits, delicata squash, beet greens
Vinegar and Quince Braised Duck Leg
duck confit, lentils, carrots, pickled onion, celery root and orange
Crispy Brick House Pork Po’ Boy, pasta salad (18.)
Chef de Cuisine – Raymond Stalker
Chef/Owner – Bjorn Somlo