Dinner Menu

Thursday, November 17th, 2016

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To Start


Shaved Apple Salad

arugula, beets, Japanese turnips and mustard

Lettuces from Lee

buttermilk dressing, black pepper, radish and garlic crumbs

Pressed Daikon Katsu

Hosta Hill kimchi, napa, sesame and spicy daikon

Fried Brussel’s Sprouts

maple, Havarti fondue, fried onion, raisins and rosemary

Skate Wing Fritters

pickled aioli, lentils, tumeric and horseradish

Celeriac, Clam and Bacon “Chowder”

potato and leek

Semolina toasts (3.)



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


Braised NEFF Beef

smoked kale, carrot, kohlrabi and parsley

Pan Seared Washington State Steelhead Trout

braised chicories, beets, orange, sherry

Veal Meatballs

button mushrooms, thyme, High Lawn cream, crumble fries



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