Dinner Menu

Saturday, August 19th, 2017

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Marinated Beefsteak Tomato

Boston “bacon”, black pepper aioli, challah and lettuce

Jenn’s Head Lettuces

pickled garlic and chevre vinaigrette, fresh croutons, cherry tomatoes

Peach and Cucumber Salad

feta, red wine, red onion and pumpkin seeds

Chilled Avocado and Buttermilk Veloute

everything crumbs, garlic and tomato

Button Mushroom and Almond Pate

more mushrooms, mustards, toasts

Chilled Carrot Soup

whey, orange, coriander, cilantro and raisin crema

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Grilled Pork “Asada” Tacos

corn, jalapeno, almond romesco and slaw

Zucchini “Linguini”

split pea, braised ham, curried tomato jam

Fried Shiitake Roll

aioli, pickles, napa cabbage

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Garganelli, Caesar braised kale and carrots, lemon, Parmesan

Pizzichi di Farro, braised beef, pepperoncini, sour cream, green onion

Orecchiette, eggplant and pine nut pesto, Lee farms ricotta, pecorino

Smoked Steelhead Cake, wax beans, lettuces, pickled cabbage and dill

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Crispy Lamb Neck

potato, milk poached garlic puree, radicchio

Roasted Thigh of Misty Knoll Chicken

creamed corn, short grain rice, charred cherry tomatoes

Pan Seared Idaho Trout

tomato, saffron, fennel, zucchini, black olives, chickpea

Grilled Portobello “Steak”

shiitake fried rice, kohlrabi, miso and peas from the freezer

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Almond and Chocolate Pound Cake

blueberries and cream, butter crunch, whip

Lemon Cheesecake

peaches, pecan crumb