Dinner Menu
Tuesday, March 3rd, 2015
Leaves and Vegetables
12.
Young Out of Season Lettuces
creamy basil vinaigrette, radish, poppy, nigella, black pepper
Dad’s Apple Salad
peanuts, hazelnuts, Sugarhouse maple, sage, currants
Mississippi Sweet Potato and Chorizo
jicama, chipotle, lime, jalapeno, almond romesco
Slow Roasted Parsnip
espresso emulsion, puffed amaranth, orange, cress, pecan
Beet “Tartare” and Grapefruit
fennel pollen, vanilla, mint, pumpkin and sunflower seeds
Carrots and Frisee
chick pea panisse, olives, pine nuts, parmesan, parsley and lemon
Small Plates
10.
Smoky Steelhead Trout Salad
peas from the freezer, sour cream, horseradish and toasts
Butternut Squash Soup
spice braised North Star lamb
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Mustard spaetzle, braised pork and cabbages
Orecchiette, cauliflower “mac + cheese” with Maggie’s reserve and crumbs
Large Plates
26.
Braised NEFF Beef
mashed potatoes and Swedish turnip, broccoli, paprika, roasted garlic
Leg of Duck Confit
lentil, green olive and duck sausage “stew”, wilted escarole
Pan Roasted Swordfish
carrots, couscous, spinach, Leahey yogurt, spiced tomato and raisin “jam”
Brined Koch Farm Turkey Tender
apple, kale and sourdough stuffing, blue cheese, crispy onions
Chef de Cuisine – Raymond Stalker
Chef/Owner – Bjorn Somlo