Dinner Menu
Wednesday, May 4th, 2016
Smaller Plates
12.
Local Carrots and Hosta Hill Curry Kraut
roasted cashews, pea shoots and more curry
Mighty Food Farms Spinach
onion and Crowdie vinaigrette, pumpkin seeds
Fried Potato and Colfax Bean Tacos
almond romesco, cabbage, sour cream, “taco sauce”
Red and Green Leaf Lettuces
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
Roasted Broccoli and Shallot Soup
Manchego cheese, black pepper and balsamic
Idaho Trout and Cream Cheese Mousse
wasabi tobiko, pickled celeries, upland cress
Skate Wing Fritters
pickled aioli, young lettuces
young lettuces with vinaigrette (8.)
semolina toasts (3.)
Larger Plates
25.
Pan Roasted Idaho Trout
smoked onion braised kale, carrot “kraut,” rye and horseradish
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
Breast of Mill River Chicken
basil-leek and millet “risotto”, spinach, pine nuts
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
Orecchiette, crushed peas from the freezer, ham, pickled ramps and chevre
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