Dinner Menu

Friday, October 13th, 2017

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Smaller Plates


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


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


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



Pumpkin and Cream Cheese Mousse, pecan struesel

Bittersweet Chocolate Pudding, banana, peanut, candied cherries