Dinner Menu
Tuesday, July 14th, 2015
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