Dinner Menu
Thursday, March 23rd, 2017
To Start
12.
Grilled Woven Roots’ Celery Root
dried cherry bbq, blue cheese and frisee
Skate Wing Tacos
almond romesco, dressed lettuces, pickled corn and jalapeno
Young Greens from Lee
orange, fennel seed and poppy seeds
Fried Creole Inspired Boudin Blanc
whole grain mustard, fingerlings, grilled onion and celery
Belgian Endive Salad
honey vinaigrette, grains of paradise, currants and hemp seeds
Broccoli, Bread and Almond Soup
roasted olives, sherry vinegar and EVOO
Daikon from Lee
chopped cilantro, spicy peanuts, sesame, Thai flavors
Steamed P.E.I. Mussels
pickled onion broth, celery and toast
semolina toasts 3.
Next
18.
Orecchiette, sausage, white bean, kale, chili flake and Parm
Potato spaetzle, corned beef hash, mustard, slow poached egg
Ricotta cavatelli, Delftree oyster mushrooms, peas from the freezer and smoked onions
Spicy Northstar Lamb Neck, roasted carrots and carrot puree, pea shoots
Larger Plates
26.
Poached Washington State Steelhead
red cabbage, dill, horseradish, barley, soured cream
Whey Braised Breast of NY State Veal
Berle Farm polenta, broccoli, fennel, lemon, golden raisins, pine nuts and capers
Sweet
10.
Chocolate and Walnut Banana Bread
cocoa buttercream, praline and more bananas
Farmer’s Ground Buckwheat Cake
warm charred pineapple compote, cinnamon stick gelato and white chocolate
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio