Dinner Menu
Tuesday, April 19th, 2016
Smaller Plates
12.
Local Carrots and Pea Shoots
tahini, olive oil, honey and bulgur
Sausage Creamed Bitter Greens
Black Duck Farm duck egg, cornbread, Cholula
Shaved Kohlrabi and First Growth Spinach
green olive and parmesan dressing, crumbs
Jalapeno “Popper” Tacos
almond romesco, slaw, cilantro
Delftree Button Mushroom and Almond Pate
melted shallots, pickled kale tops
Corned Veal Breast Hash
slow poached farm egg, horseradish
Black Pepper Pork Rillettes
pickles, mustard and toasts
Toast of Smoked Steelhead Belly
dill, caraway, red onion
Garlic and Broccoli Stalk Soup
anchovy, crumble fries, lemon and pecorino
semolina toasts (3.)
Larger Plates
25.
Pan Roasted Washington State Steelhead Trout
cannellini, flageolet, salsa verde, roasted and raw radish from Mill River
Roasted Breast of Mill River Chicken
peas, split pea, bacon and farro
White Verjus Braised Lamb Cheeks
cauliflower, ginger, mint, grapes, couscous, yogurt and coriander
Misty Knoll Turkey and Walnut Meatballs
Hosta Hill gochu curry kraut, celeriac puree, mustard greens and lingonberry jus
Vietnamese Chicken Sandwich, fish sauce, peanuts, cilantro, mint, Thai basil and cabbage (15.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan
Spaetzle, maitake mushrooms, braised chicken and pickled shallots
Pizzichi di Farro, turnip green and sunflower seed pesto, pecorino
Bone marrow dumplings, braised beef and pepperoncini
Sweet
10.
Coconut and Milk Chocolate “Mound”
banana, cocoa sable, banana mousse, nutella
Toasted Black Sesame Pudding
peanuts, ginger, baked grapes and more sesame