Dinner Menu

Tuesday, July 14th, 2015

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Summer Prix Fixe

Three Course  45.                   Four Course 55.                      Five Course 65.


Sugar Snaps from Lee, farro, pine nuts, parsley, mozzarella “brodo”, chili oil

Pete’s Greens, chive blossom vinegar, green garlic and Animal Farm buttermilk dressing


Chilled Soup of Cucumber and Berle Farm Yogurt, grilled tomato and mint


Woven Roots Carrots, orange, cumin, chili, collard greens and mussel vinaigrette

Marinated Spanish Octopus, white beans, black olive, kale pesto and crumbs

White Fish Salad, peas, “pressgurka”, horseradish, caraway, bolted lettuces


Bone Marrow Braised Dandelion Greens, roasted tomato, slow poached egg and Parmesan


Peppered Pork Belly, Japanese turnips, lentils, pickled watermelon rind, radish, sweet mustard

Farm Raised Idaho Trout, parsley, lemon, grilled fennel, brown butter and zucchini



Roasted Pollock, cockle and fresh tomato jus, summer squash, garlic scapes

Fried Poussin, braised greens, bacon, slaw, maple

BBQ Braised Beef, jalapeno, cornbread and sweet corn “couscous”, marinated summer vegetables

Orecchiette, Bolognese, Grano Padano



Leahey Farm Yogurt Panna Cotta, mango “nage” and kaffir lime ice


Warm Crumbled Cornbread, baked strawberries and rhubarb, jalapeno ice cream and cornflakes

Frozen Peanut Butter Mousse, graham, chocolate, currant, whiskey, cocoa