Dinner Menu
Saturday, August 19th, 2017
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