Dinner Menu
Sunday, December 10th, 2017
Smaller Plates
12.
Roasted Beets from Lee
candied carrots, turmeric and Brazil nuts
Delicata Squash from Matty and Kira
coconut milk, jerk spices, sweet potatoes, scallions
Pork Wontons
cabbages, cucumbers, sesame
High Lawn Cream of Celery
sweet onion, lemon, croutons, Wild Alpine, black pepper
Smoked Portobello Rangoons
crimini “hoisin”
New Crop Fried Jasmine Rice
pork, pineapple, ginger, shoyu and green onion
Mousse of Idaho Trout
pickles, mustard, toasts
Chopped Woven Roots Spinach
toasted garlic, shiitake mushrooms, cream cheese and fried onions
Semolina toasts 3.
Next
18.
North Star Lamb Meatball Grinder, curried marinara, yogurt, dates and kohlrabi
Chicken Ramen, Sun noodles, nori, slow poached egg, scallion
Linguini, Cricket Creek Veal Ragout, Parmesan
Orrechiette, bitter green and sunflower seed pesto, High Lawn ricotta and pecorino
Seven Mate Shrimp, short grain and green curry “risotto”, coconut, peanut and lime
Larger Plates
26.
Roasted Misty Knoll Chicken Breast
latke, broccoli, garlic “gravy”
Pan Seared Rhode Island Monk Fish
slow cooked grits, spicy green bean “minestrone”
Sweet
10.
Dark Chocolate Wontons
coconut cream, star anise, cinnamon, whipped cream, Rice Krispies
Torn Lime Cake
lemongrass semifreddo, tamarind emulsion, wild lime leaf syrup