Dinner Menu

Friday, February 17th, 2017

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To Start


Frank’s and Yam Soup

Point Reyes blue cheese

Chardonnay Braised Local Carrots

walnut, parmesan, arugula and honey

Smoked Mackerel Rillettes

celery, apple, challah and horseradish
Warm Watercress and Almond Veloute

feta crema and more almonds

Chicken Liver and Mushroom Pate

pickles, chutney, mustard and toast

Peanut Butter Fried Rice

daikon and cucumber salad

Dad’s Apple Salad

maple, sage, peanuts, hazelnuts and currants

Delftree Mushroom Salad

frisee, smoked onions, wheat berries, slow poached egg 

To Continue


Spaetzle, chicken confit, sage, button mushrooms and Brussels sprouts

Penne, beef Bolognese, “shaky” cheese

Pan Roasted Idaho Trout, cauliflower, pickled green grapes and upland cress

Cod Cake, white beans and pickled peppers, Pete’s spinach



Petite NEFF NY Strip

lentils, horseradish, sweet onions and arugula

Spicy Fried Chicken Thighs

generic romaine and “ranch” salad, croutons and pickles



Dark Chocolate Mousse

raspberry, coconut, maple, almond and oats

Greek Yogurt Panna Cotta

vanilla bean, grapefruit, toasted pistachio crunch

Pineapple and Orange “Cobbler”

spiced white chocolate, mango and rum