Dinner Menu
Sunday, October 2nd, 2016
To Start
12.
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.)
Next
18.
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
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 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