Dinner Menu
Friday, November 18th, 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