Dinner Menu
Thursday, March 30th, 2017
To Start
12.
White Bean and “Antipasti” Hummus
foccacia, tomato
Woven Roots’ Grilled Celery Root
dried cherry BBQ, frisee and blue cheese
Not Local Romaine and Local Carrots
Castelvetrano olive dressing, Parmesan and “garlic bread”
Fried Creole Inspired Boudin Blanc
whole grain mustard, fingerlings, grilled onion and celery
Lee Spinach Croquettes
garlic milk and artichoke emulsion, more artichokes, greens
Pinto Bean and Pickled Jalapeno Soup
toasted pumpkin seeds and crushed tortilla
Black Pepper Steelhead Mousse
pickles, apple, mustard and toasted bagel
Steamed P.E.I. Mussels
pickled onion broth, fennel and toast
semolina toasts 3.
Next
18.
Orecchiette, veal and sundried tomato ragout, Parm
Ricotta cavatelli, black olive, walnut and kale pesto, more ricotta, Montasio
Peppered Vermont Chicken Drums, grits, cabbage, honey sweet ‘n sour
Spicy Northstar Lamb Neck, tomato and dried apricot jam, ras el hanout, saffron panisse
Larger Plates
26.
Poached Washington State Steelhead
red cabbage, dill, horseradish, barley, soured cream
Schnitzel of Chicken Thigh
smoked mushrooms and onions, mustard greens, mashed potatoes
Sweet
10.
Chocolate and Walnut Banana Bread
cream cheese, chocolate truffle and more banana
Coffee Cream “Pie”
cocoa nib streusel
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile whipped cream and pistachio