Dinner Menu
Thursday, March 12th, 2015
Leaves and Vegetables
12.
Dad’s Apple Salad
peanuts, hazelnuts, Sugarhouse maple, sage, currants
Mississippi Sweet Potato and Chorizo
jicama, lime, jalapeno, almond romesco
Slow Roasted Parsnip
espresso emulsion, puffed amaranth, orange, pecan, micro greens
Small Plates
10.
Swordfish Cake
fennel, white beans, giardiniera
“Risotto” of Red Beet, Leek and Millet
pistachio, horseradish, red wine and arugula
Chickpea Panisse “Poutine”
olives, duck sausage, Maggie’s Reserve, slow poached Mill River egg
Chicken Wing and Rice Croquettes
spicy carrot puree, shaved celery and blue cheese
Pork Rillette
mostarda, pickles and toast
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Mustard spaetzle, braised pork and cabbages
Orrechiette, cauliflower “mac + cheese” and onion crumb
Pizzichi di Farro, braised beef, chilies, sour cream and scallions
Large Plates
26.
Leg of Duck Confit
lentils, shaved Brussels sprouts, mustard, apple and frisee
Pan Roasted Misty Knoll Chicken Breast
grit “creamed” corn, broccoli, peas from the freezer, pepperoncini
Farm Raised Steelhead Trout
smoked celery root, quinoa, capers, brown butter, lemon and carrots
Chef de Cuisine – Raymond Stalker
Chef/Owner – Bjorn Somlo