Dinner Menu
Sunday, May 8th, 2016
Smaller Plates
12.
Root Cellared Carrot “Steak”
cashews, carrot kraut and curry
Fried Potato and Colfax Bean Tacos
almond romesco, iceberg, sour cream, “taco sauce”
Red and Green Leaf Lettuces
Animal Farm buttermilk, peppered croutons
Generic Kale and Alfonso Black Olive Salad
sundried tomato, torn toast and Parmesan
Cucumber and Berle Farm Yogurt
Vermont radish, tahini, bulgur, lemon
Roasted Broccoli and Vidalia Soup
Manchego, black pepper and balsamic
Farm Raised Idaho Trout Mousse
wasabi tobiko, pickled celeries, upland cress
Chicken Liver and Almond Pate
cherry chutney, mustard and pickles
Marinated Delftree Mushrooms
lentils, garlic, frisee and shallot
Young Mill River Farm Greens
pumpkin seeds, red wine vinegar, amaranth
semolina toasts (3.)
Larger Plates
25.
Spiced and Seared Lamb Neck and Leg
saffron “hummus,” carrots, raisins, cilantro, more chickpeas
Scallion, Shiitake and Pork Meatballs
kimchi puree, crispy rice, Mighty Food Farm bok choi
Fried Mill River Chicken Thighs
braised kale, smoked jus, horseradish, roasted broccoli and cubanelle peppers
Fried Washington State Oyster Sliders
pickled aioli, slaw, store bought fries (16.)
Pasta
15./22.
Pizzichi di Farro, turnip green and sunflower seed pesto, pecorino
Linguini, braised chicken drums, green olive, mustard greens, crumbs
Orecchiette, crushed peas from the freezer, bacon, ramp vinegar, pistachio and chevre
Penne, roasted tomato, ricotta, Parmesan and EVOO
Sweet
10.
Torn Swedish Walnut Meringue Cake
banana mousse, banana, cocoa sable
Vietnamese Peanut Butter and Ginger Pudding
lime crème anglaise, Rice Krispie’s, Thai basil, mint and fish sauce peanut brittle