Dinner Menu
Friday, June 19th, 2015
To Begin
Chilled Avocado Soup, iceberg, chicken salad, jalapeno, 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, pollen
Berry Patch Strawberries and Pea Shoots, farro, pecorino, balsamic, toasted oats, mint
Petite Summer Stew of Asparagus, pork sausage, Swiss chard, slow poached egg, crispy zucchini blossom
greens with vinaigrette
Charcuterie
choose one, two or three
C.C. veal and pork rillettes trout and horseradish mousse chicken liver and hazelnut pate
To Continue
Roasted Swordfish, tomato, zucchini, scapes, artichoke hearts, Walker street rocket and asparagus
Misty Knoll Chicken Breast, chicken wing sausage, turnip green braised Japanese turnips
“Brined” Pollock, barley, peas, bacon, chopped clams, buttered crumbs and spinach
“BBQ” Braised Beef, smoked quinoa and collard greens, pickled ramps, Pete’s kohlrabi
Spaghetti, shaved zucchini, garlic scape, pine nut and green olive pesto, parmesan
Sweet
Lemon Cheesecake, Austin’s mango, coco almond crumbs, yogurt granita
Warm Crumbled Corn Bread, rhubarb, strawberries, jalapeno ice cream and toasted flakes
Old Fashion Chocolate Cake, whiskey currant peanut butter, caramel coffee anglais, whipped cream
Chef/Owner – Bjorn Somlo Chef de Cuisine – Raymond Stalker