Dinner Menu
Tuesday, April 18th, 2017
To Start
12.
Roasted Beets
beet and currant vinaigrette, poppy seeds, arugula
Spicy Tortilla and Bean Soup
scallion, jalapeno, crema
Soy Nut Hummus
lemon, parsley and toast
Not Local Romaine and Very Local Carrots
Castelvetrano olive dressing, Parmesan and “garlic bread”
Skate Wing Tacos
slaw and almond romesco
Woven Roots Daikon “Katsu”
sesame and Hosta Hill kimchi emulsion, marinated cucumbers, more kimchi
Seared Cricket Creek Pork and Apple Liverwurst
pickled onions and Brussels sprouts, maple mustard
Fried Confit of Pork Ribs
dried cherry BBQ, blue cheese, grilled celery root
Bitter Greens
burnt citrus vinaigrette, feta and pistachios
semolina toasts 3.
Next
18.
Orecchiette, braised chicken, kale and black olive pesto, Parmesan
Whitefish Cake, caper, lemon, dill, lentil, romaine and cucumber
Pork Sausage and Cabbage Golabki, more cabbage, mustard and tomato
Larger Plates
26.
Roasted Filets of Idaho Trout
Jenn’s carrots, peas from the freezer, frisee, wild leek and basil
Braised NEFF Beef
raisins, grapes, horseradish, parsley, crushed celeriac and potato
Sweet
10.
Vanilla Cheesecake
citrus marmalade, oatmeal raisin cookie
Baked Lemon Honey Custard
lemon curd, raspberry jam, chamomile and pistachio
70% Bittersweet Chocolate Cake
currants, cherries, red wine and whipped cream