Dinner Menu
Friday, March 10th, 2017
To Start
12.
Broccoli, Watercress and Cheddar Soup
potato, black pepper and fried garlic oil
Mill River Young Greens
honey vinaigrette, toasted almonds, grains of paradise
Chicken Skin Tacos
almond romesco, slaw, refried beans, jalapeno
Marinated Cucumbers and Bok Choy
shredded romaine, soy, sesames and scallions
Trout and Black Pepper Mousse
Old Bay, mustard, pickled mackerel and toast
Norwegian Style “Fish Balls”
vegetable brodo, dill, chives, button mushrooms
Slow Poached Farm Egg
farmhouse sausage, English muffin, cabbage
Dad’s Apple Salad
maple vinaigrette, peanuts, hazelnuts, currant and sage oil
Fried Duck Wings
dried cherry “wing” sauce, blue cheese dressed greens
semolina toasts 3.
Next
18.
Pizzichi, braised NEFF beef, pepperoncini, sour cream and scallions
Orecchiette, bacon, Brussels sprouts, peas from the freezer and pea shoots
Seared “Filet” of Portobello, crispy maitake, artichoke tapenade, fingerlings and lentils
Larger Plates
26.
Roasted Washington State Steelhead Trout
potato, horseradish, carrot, watercress and pickled beet vinaigrette
Whey Braised Veal Breast
tomato, cauliflower, fried polenta and golden raisin
Sweet
10.
Dark Chocolate Pudding
raspberry, coconut, walnut praline
Greek Yogurt Panna Cotta
vanilla bean, grapefruit, toasted pistachio crunch
Roasted Pineapple “Shortcake”
cinnamon stick ice cream, ginger, mango, white chocolate