Dinner Menu
Sunday, May 1st, 2016
Smaller Plates
12.
Local Carrots and not so Local Chickpeas
tahini, olive oil, honey and bulgur
First Growth MFF Spinach
onion and Crowdie vinaigrette, pumpkin seeds
Fried Potato and Colfax Bean Tacos
almond romesco, cabbage, sour cream, “taco sauce”
Spicy Salad Greens
Animal Farm buttermilk, croutons and radish
Roasted Delftree Mushroom Salad
potato, shallot, garlic and frisee
Toast of Big Eye Tuna Confit
black olives, ravigot, red onion, pickled green bean
Split Pea, Yam and Bacon Soup
crushed Ritz
Black Duck Farm Duck Egg
sausage creamed bitter greens, cholula
Washington State Steelhead Mousse
wasabi tobiko, pickled celeries, upland cress
Pickled and Smoked Trout Belly Salad
cucumber and poppy
Skate Wing Fritter
pickled aioli, generic iceberg
Vietnamese Marinated Mussels
rice, peanuts, fish sauce and chilies
semolina toasts (3.)
Larger Plates
25.
Pan Roasted Bluefish
horseradish, buttered peas from the freezer, braised radish, lemon and parsley
Ricotta and Beef Meatballs
roasted tomato, cubanelle peppers, polenta, parmesan and broccoli
BBQ’d Braised NEFF Pork Shoulder
crumbled cornbread, cucumbers, cabbages and vintage hot sauce
Veal Breast Pastrami
roasted onion puree, carrot “kraut”
Sliders of Butter Braised Chicken Thighs, broccoli, fried oysters, too much garlic and lettuces (15.)
Pasta
15./22.
Pizzichi di Farro, turnip green and sunflower seed pesto, Parmesan
Bucatini, ragout of lamb, red wine, sundried tomatoes, green olives and pecorino
Bone marrow “dumplings”, braised beef and pepperoncini
Sweet
10.
Coconut and Milk Chocolate “Mound”
banana, cocoa sable, macadamia and banana mousse
Apricot and Pistachio Carrot Cake
carrot-mel, tart apricot jam, pistachio butter and chevre