Dinner Menu
Saturday, July 22nd, 2017
Jenn’s Butter Lettuces and Berle Farm Yogurt
blueberries, basil and toasted almonds
Shaved Peach, Turnip and Kohlrabi “Slaw”
white balsamic, shaved brazil nuts
Berry Patch Tomatoes
buttermilk and jalapeno “soup”, tortilla, corn
Watermelon, Kimchi and Cucumber
lemongrass, mint
Chicken Liver and Peanut Pate
cola, pickles, roasted onion, mustard, toasts
Toast of Swordfish Salad
celery, parsley, lemon and chives
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Zucchini and Brined Carrot Top Pesto
pecorino, chili flakes, EVOO
Pork Fried Rice
Singapore seasoning, young cabbage
Maitake Roll
pickled beech, aioli, butter toasted bun
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Orecchiette, cauliflower and Gruyere “fondue”, black pepper crumb
Farfalle, braised beef, pepperoncini, green onion and sour cream
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Portobello “Steak”
farro, crimini, sugar snap and garlic scape “stew”
Braised NEFF Beef
broccoli and lettuces
Filet of Farm Raised Idaho Trout
cauliflower, caper, parsley, lemon and fennel
Misty Knoll Chicken Thighs
carrots, arugula, sweet pea and basil pesto
Roasted Shoulder of Pork
corn, dandelions, beans, biscuit, pickled peaches
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Peach and Rhubarb Cobbler
purple basil and peach pit ice cream
Blueberry Pancakes
strawberry maple, walnut, lemon and ricotta “filling”
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