Dinner Menu
Saturday, November 19th, 2016
To Start
12.
Shaved Apple Salad
arugula, beets, Japanese turnips and mustard
Lettuces from Lee
buttermilk dressing, black pepper, radish, garlic crumbs
Carrot “Schnitzel”
burnt vegetable “gravy”, Alsatian mustard, young greens
Fried Brussel’s Sprouts
maple, Havarti fondue, fried onion, raisins and rosemary
Skate Wing Fritters
pickled aioli, lentils, tumeric, spinach, horseradish
Pinto Bean and Smoked Jalapeno Soup
popcorn crema and more corns
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 mustard
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
cream of mushroom, orzo “risotto”, Pete’s arugula
Sweet
10.
Earl Grey Cake
Marmite ice cream, orange scone and buttercream, chocolate
Toasted Banana Bread
cream cheese, molasses, buckwheat, peanuts and graham cracker
Brown Sugar and Oatmeal Pudding
maple syrup, apple, walnut and coconut granola