Dinner Menu

Sunday, October 2nd, 2016

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To Start


Pickled Green Tomato Panzanella

focaccia croutons, bacon vinaigrette, dill, broad beans

Idaho Trout Mousse

horseradish, pickles, mustard, tobiko 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

Colfax Roasted Baby Potatoes

brined carrot top “Caesar,” pine nut crumbs, chopped broccoli

Beef Fat Dumplings

cabbage, onions, slow poached egg, corned “brodo”

Stew of Button Mushrooms, Farro and Leeks

garlic whey, pecorino

Semolina toasts (3.)



Amber Ale Welsh Rarebit

maitake and beech mushrooms, toasted challah

Linguini, garlic, clams, white wine, butter, parsley, lemon, crumbs

Pizzichi di Farro, Lee farms ricotta, braised greens and Parmesan

Petite Cider Braised Pork Shank

brown butter and acorn squash, apple, sage and mustard 

To Continue


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 and Parmesan



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