Dinner Menu
Monday, August 14th, 2017
Roasted Beet “Tartare”
hazelnuts, champagne, quinoa and orange
Jenn’s Head Lettuce Panzanella
pickled cherry tomatoes, onion, cucumbers, dill
Chilled Potato and Fennel Soup
chervil and green onion sour cream
Marinated Beefsteak Tomato
Boston “bacon”, black pepper aioli, challah and lettuce
Peach and Cucumber Salad
feta, red wine, red onion and pumpkin seeds
The Frye’s Avocado “Creamed” Kale Salad
corn, buttermilk, tomato, garlic and everything crumbs
Button Mushroom and Almond Pate
more mushrooms, mustards, toasts
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Pork and New Garlic Sausage
garlic scapes, Delftree crimini mushrooms
Crispy Maitake Mushrooms
malted aioli, parsley, potato
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Linguini, arugula, chevre and sunflower seed pesto
Pizzichi di Farro, spicy lamb and tomato ragout
Creamed Corn, jasmine rice, smoked paprika, charred cherry tomatoes
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Braised Delftree Shiitake Mushrooms
beech mushrooms, miso, “fried rice”, sesame and peas from the freezer
Cured Breast of Veal
eggplant and almond caponata, wax beans, balsamic
Breast of Misty Knoll Chicken
kale, parmesan, carrots, anchovy and lemon
Pan Seared Idaho Trout
cherry tomatoes, saffron, fennel, zucchini, black olives, chickpea
Fried Confit of Pork Spare Ribs
vaguely Asian flavors, kimchi and cabbage slaw, soy nuts
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Blueberry Muffin
whipped goat cheese, pecan streusel and blueberry compote
Chocolate Brownie
banana peanut butter, whipped cream, more banana