Dinner Menu

Tuesday, April 18th, 2017

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To Start


 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. 



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


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



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