Dinner Menu

Wednesday, April 20th, 2016

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Smaller Plates


Local Carrots and Pea Shoots

tahini, olive oil, honey and bulgur

Sausage Creamed Bitter Greens

Black Duck Farm duck egg, cornbread, Cholula

Mighty Food Farm Shaved Kohlrabi

green olive and Parmesan dressing, crumbs

First Growth Spinach

sweet onion vinaigrette and savory granola

Jalapeno “Popper” Tacos

almond romesco, slaw, cilantro

Bitter Greens Salad

fried garlic vinaigrette, pickled green beans, radish

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 Crushed Avocado and Skate

ranch, chives and hardboiled egg

Garlic and Broccoli Stalk Soup

anchovy, crumble fries, lemon and pecorino

semolina toasts (3.)

Larger Plates


Pan Roasted Washington State Steelhead Trout

heirloom beans, 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.)



Penne, roasted tomato, Lee farms ricotta, Parmesan

Spaetzle, maitake mushrooms, braised chicken and pickled shallots

Pizzichi di Farro, Swiss chard and pine nut pesto, pecorino

 Bone marrow dumplings, braised beef and pepperoncini 



Coconut and Milk Chocolate “Mound”

banana, cocoa sable and banana mousse

Toasted Black Sesame Pudding

peanuts, ginger, baked grapes and more sesame