Dinner Menu

Monday, August 14th, 2017

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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


Pork and New Garlic Sausage

garlic scapes, Delftree crimini mushrooms

Crispy Maitake Mushrooms

malted aioli, parsley, potato


Linguini, arugula, chevre and sunflower seed pesto

Pizzichi di Farro, spicy lamb and tomato ragout

Creamed Corn, jasmine rice, smoked paprika, charred cherry tomatoes


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


Blueberry Muffin

whipped goat cheese, pecan streusel and blueberry compote

Chocolate Brownie

banana peanut butter, whipped cream, more banana