Dinner Menu
Sunday, July 5th, 2015
Summer Prix Fixe
Three Course 45. Four Course 55. Five Course 65.
Braised Kale Salad, zucchini, Eleven Brothers goats milk tomme, apricots and crumbs
Berry Patch Strawberries, mozzarella, radish, basil, pea shoots, black pepper and EVOO
American Wagyu Beef Tartare, kimchi, peanuts, cilantro and lettuce
Pete’s Greens, chive blossom vinegar, avocado, charred jalapeno and buttermilk dressing, scallion
Chicken Liver and Almond Pate, strawberry and white balsamic chutney, burdock, mustard, toast
Lee Farms Ricotta, Woven Roots sugar snaps, mint, chili oil, lemon, cucumber and upland cress
Marinated Octopus, oranges, halloumi, black olives, oregano, fennel and pepperoncini
Bone Marrow Braised Dandelion Greens, early tomatoes, slow poached egg and Parmesan
Fried Hake, peas, green goddess, potatoes, Leahey bacon, butter lettuces, cockles
Pan Roasted Steelhead, white beans, scape, lemon, parsley, asparagus and broccoli
BBQ Braised Beef, quinoa, smoked cabbage and kohlrabi slaw, lime
Spaghetti, summer squash and Vidalia onion crema, pecorino
Peppered Pork Belly, Japanese turnips, turnip greens, pickled green strawberries, spinach, mustard
Panna Cotta of Animal Farm Buttermilk “Curds and Whey”, purple basil and strawberry granita
more strawberries, mango lassi
Lemon Cheesecake, brown sugar and graham crumble, stone fruit jam, ginger syrup
Frozen Peanut Butter Pie, currants, whisky and whipped cocoa