Dinner Menu

Tuesday, May 12th, 2015

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Leaves and Vegetables


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


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




BBQ Rabbit Sausage, corn               Trout Mousse, pickled lettuces       Duck Liver Pate, walnut





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



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