Dinner Menu
Friday, October 13th, 2017
Smaller Plates
12.
Grilled Bok Choy and Celery from Woven Roots
scallion broth, sesame oil and shiitakes
Salted Radish Toast
butter, roasted and shaved radishes, marinated greens
Matty’s Delicata Squash
port and blue cheese dressing, lettuces, walnuts
Jenn’s Head Lettuces
cucumbers, almonds, Parmesan and croutons
Toast of Swordfish Salad
fennel, caper, arugula and lemon
Smoked Tomato Soup
grilled cheese, collard greens and lemon crumbs
Soft Poached Farm Egg
kale “tartare,” garlic – cream cheese, crumble fries
Red Table Salami Sandwich
black olive ciabatta, whipped motz, red pepper
Semolina toasts 3.
Medium Plates
18.
Spaetzle, chicken confit, brown butter, mushrooms and sage
Linguini, broccoli “marrow” and onion alfredo, peas from the freezer, Parmesan
Grilled Delftree Portobello Mushroom, mushroom stuffing, garlic, broccoli and feta
Whitefish Cake, mussels and potato chowder, lentils and radish
Larger Plates
26.
Chinese Spiced Pork Belly
roasted pear, napa cabbage, mustard greens, umeboshi and scallion
Crispy Lamb Neck
couscous, chickpeas, carrot, purple cauliflower, oranges, cilantro, honey
Seared Duck Breast
roasted spaghetti squash, spinach and maitakes
Washington State Steelhead Trout
beets, apples, arugula, sour cream and horseradish
Sweet
10.
Pumpkin and Cream Cheese Mousse, pecan struesel
Bittersweet Chocolate Pudding, banana, peanut, candied cherries