Dinner Menu
Thursday, June 18th, 2015
To Begin
12.
Chilled Avocado and Chicken Soup, iceberg, chicken salad, crumbled nachos and crema
Braised Kale Salad, pancetta, roasted shallot vinaigrette, garlic scapes, ricotta, zucchini
Overmeade Roasted Asparagus, Monterey chevre, sunflower seed and bitter green pesto
Watermelon “Tartare,” pickled rind, pepperoncini, oregano, poppy seeds, fennel, yogurt
Toasted Potato Flake Spaetzle, asparagus, cheddar, chive, bacon and a slow poached egg
Braised Cricket Creek Veal Shin and Piave Agnolotti, wilted romaine, pine nuts, porcini, Parmesan brodo
Duck and Rice Croquettes, duck sauce, joi choi and sesame
Berry Patch Strawberries and Pea Shoots, farro, pecorino, balsamic, toasted oats, mint
Pickled Shad Roe, fried potatoes, petite stew of lentil, bacon and candied onions
sourdough toasts (3.) greens with vinaigrette (8.)
Charcuterie
12./16./20.
C.C. veal and pork rillettes trout and horseradish mousse chicken liver and hazelnut pate
To Continue
24.
Misty Knoll Chicken Breast, petite stew of clams, barley, artichoke hearts and buttered crumbs
“BBQ” Braised Beef, smoked quinoa and cabbage, pickled ramps
Pan Seared Idaho Trout, sweet pea cream, more peas, asparagus, spinach
Pasta
15./22.
Penne, roasted tomato, Parmesan, ricotta and EVOO
Spaghetti, shaved zucchini, garlic scape, pine nut and green olive pesto
Tagliatelle, beef Bolognese and garlic crumbs
Chef/Owner – Bjorn Somlo Chef de Cuisine – Raymond Stalker