Dinner Menu

Friday, November 18^th, 2016

To Start

12.

Shaved Apple Salad

arugula, beets, Japanese turnips and mustard

Lettuces from Lee

buttermilk dressing, black pepper, radish, garlic crumbs

Pressed Daikon Katsu

Hosta Hill kimchi, napa, sesame, spicy daikon

Fried Brussel’s Sprouts

maple, Havarti fondue, fried onion, raisins and rosemary

Skate Wing Fritters

pickled aioli, lentils, tumeric, spinach, horseradish

Celeriac, Clam and Bacon “Chowder”

potato and leek

Semolina toasts (3.)

Next

18.

Mustard spaetzle, NEFF pork confit, cider-braised cabbage

Orecchiette, Lee farms ricotta, maitake mushrooms, peas from the freezer

Gyro of Northstar Lamb Shoulder

spicy butternut and sunflower seed “hummus”, yogurt, cucumber

Veal and Pork Farmhouse Sausage

pomme puree, dressed cabbage and jus

To Continue

26.

Braised NEFF Beef

smoked kale, carrot, kohlrabi and parsley

Pan Seared Washington State Steelhead Trout

braised chicories, beets, orange, sherry

Veal Meatballs

button mushroom creamed orzo, Pete’s arugula

Sweet

10.

Earl Grey Cake

Marmite ice cream, orange scone and buttercream, shaved chocolate

Toasted Banana Bread

cream cheese, molasses, buckwheat, peanuts and graham cracker

Oatmeal Pudding

Italian candied cherries, maple, apple, coconut and walnut granola