Dinner Menu
Saturday, October 1st, 2016
To Start
12.
End of the Cherry Tomatoes
Matty’s roasted shallots, crème fraiche, thyme, focaccia croutons
Smoked Idaho Trout Mousse
lemon, pickles, mustard, tobiko, caper and toast
Woven Roots’ Leaf Lettuce
grapes, tahini vinaigrette, bulgur, grains of paradise
White Bean and Roasted Garlic Toast
roasted red peppers, balsamic vinegar, tomatoes
Pete’s Seared Broccoli
brined carrot top “Caesar,” pine nut crumbs, potato
Beef Fat Dumplings
cabbage, onions, slow poached egg, corned “brodo”
Black Bean and Last of the Year’s Corn Soup
cotija, peppers and tortilla
Semolina toasts (3.)
Next
18.
Amber Ale Welsh Rarebit
maitake and beech mushrooms, toasted challah
Linguini, garlic, clams, white wine, butter, parsley, lemon, crumbs
Pizzichi di Farro, summer squash, ricotta, braised greens and Parmesan
Petite Cider Braised Pork Shank
brown butter and acorn squash, apple, sage and mustard
To Continue
26.
Pan Roasted Washington State Steelhead Trout
beets, pears, celeriac, Greek yogurt, horseradish, quinoa and radish
Duck Confit and Becket Duck Egg
lentils and leeks, cabbage, spiced tomato fondue
NEFF Beef Meatballs
marinara, polenta, braised fennel, red peppers, arugula and Parmesan
Sweet
10.
Peanut Butter “Whoopie” Pie
caramel ice cream, peanut butter mousse, chocolate sauce and banana
Chamomile Panna Cotta and Poached Peaches
toasted milk crumb, strawberry puree
Maple Milk Rice Pudding
poached apples, walnut–raisin granola