Dinner Menu
Friday, May 27th, 2016
Smaller Plates
12.
Colfax Black Bean and Sweet Potato Soup
cumin, fried tortilla
MFF Leaf Lettuces
Animal Farm buttermilk, croutons
Marinated Carrots and Arugula
Lee farms ricotta, spiced hazelnut, lemon
Beef Chorizo, Bean and Squid Tacos
almond romesco, romaine, jalapeno crema
Chicken Liver and Almond Pate
cherry chutney, mustard and pickles
Rhode Island Skate Wing Fritter
tartar sauce, celery, young greens
Veal Confit Fried Rice and Duck Egg
grilled bok choi, miso, scallions, sesame
Radish “Caesar” Salad
potatoes, crumbled egg, garlic crumb
Toast of White Bean and Broccoli Raab
pine nut and radish top pesto
Ceviche of Steelhead Belly and Avocado
last season’s hot pepper, popcorn, purple scallion
Sourdough toasts (3.)
Larger Plates
25.
Spiced +Seared Lamb Neck and Leg
saffron “hummus,” carrots, raisins, cilantro, orange and more chickpeas
Chicken and Crimini Mushroom Meatballs
shallot puree, Four Star farm spelt berries
Pan Roasted Washington State Steelhead Trout
Ronnybrook crème fraiche and arugula pistou, beets, farro, lemon
Braised NEFF Beef
carrot and black pepper BBQ, grits, smoked kale and slaw
Pasta
15./22.
Linguini, spicy mussels, celery, lemon, white wine, crumbs
Pizzichi di Farro, braised rabbit, bitter green and sunflower seed pesto
Campanelle, barley and button mushroom “Bolognese”, Parmesan
Orecchiette, havarti, cheddar and broccoli mac n’ cheese
Sweet
10.
Hill Spring Goat Milk Panna Cotta
butter crunch and rhubarb honey
“Pale” Chocolate and Banana Mousse
lime curd, salted macadamia and cocoa “soil”