Dinner Menu
Tuesday, May 12th, 2015
Leaves and Vegetables
12.
Salad of Radish and Frisee
sour cream and white balsamic dressing, popped amaranth
Roasted Young Carrots
purple carrot puree, warm chevre, toasted honey crumbs
Spinach, Toasted Garlic and Bulgur Wheat “Risotto”
slow poached egg, peas, shiitakes, wood ears, pea shoots
Small Plates
10.
Broccoli Heart and Braised Steak Soup
caper, fried russets
Steamed PEI Mussels
spicy tomato-bacon brodo
Marinated Squid and Vermicelli
basil, mint, cucumber, chilies, coconut milk and funky mango vinegar
Eggrolls of Duck Confit and Pork
Chinese mustard, warm soy “dip”
Tea Sandwich of Cod Salad
celery, red onion, buttermilk, romaine and store bought white bread
Charcuterie
BBQ Rabbit Sausage, corn Trout Mousse, pickled lettuces Duck Liver Pate, walnut
Pasta
15./22.
Penne, spicy tomato, High lawn ricotta, pancetta and Parmesan
Pizzichi di Farro, Italian sausage, Swiss chard, pecorino
Carrot cavatelli, brown butter, lemon, braised rabbit, farro
Large Plates
26.
Vermont Chicken Thigh
ginger curry, fried baby corn, braised chicken, pickled shrimp, cashews
Roasted Washington State Steelhead
buttered matzo, horseradish, celery, watercress, grapes
NEFF Butcher’s Steak
yukon golds, French onion butter, braised kale and lentils
Chef de Cuisine – Raymond Stalker Chef/Owner – Bjorn Somlo