Dinner Menu

Friday, September 30th, 2016

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To Start


 Hudson Valley Pears

arugula, hazelnuts, Port and black currant vinaigrette

Idaho Trout and Black Pepper Mousse

pickles, mustard, tobiko and toast

 Woven Roots’ Leaf Lettuce

grapes, tahini vinaigrette, bulgur, grains of paradise

White Bean and Roasted Garlic Toast

roasted red peppers, balsamic vinegar, cherry tomatoes

Pete’s Seared Broccoli

brined carrot top “Caesar,” pine nut crumbs, potato

Slow Poached Farm Egg

farro, leeks, button mushrooms and garlic whey

Black Bean and Last of the Year’s Corn Soup

cotija, peppers, crema and tortilla

Semolina toasts (3.)



Chicken Fried Maitake Mushrooms

leek “creamed” peas, royal trumpet mushrooms

 Linguini, garlic, clams, white wine, butter, parsley, lemon pepper crumbs

Pizzichi di Farro, summer squash, ricotta, braised greens and Parmesan

Cider Braised Pork Shank

brown butter and acorn squash, apple, sage and maple mustard

To Continue


Pan Roasted Washington State Steelhead Trout

beets, pears, celeriac, Greek yogurt, horseradish, quinoa and radish

Duck Confit and Becket Duck Egg

lentil and leek ‘hash’, turnips, cabbage and spiced tomato

NEFF Beef Meatballs

marinara, polenta, braised fennel, red peppers, arugula and Parmesan



Peanut Butter “Whoopie” Pie

caramel ice cream, peanut butter mousse, chocolate sauce and banana

Chamomile Panna Cotta and Poached Peaches

toasted milk crumb, strawberry puree

Maple Milk Rice Pudding

poached apples, walnut–raisin granola