Dinner Menu

Sunday, August 20th, 2017

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Marinated Heirloom 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 Carrot Soup

whey, orange, coriander, cilantro and raisin crema

Country Terrine

pickles, mustard and toasts

Button Mushroom and Almond Pate

more mushrooms, toasts

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Spicy Zucchini “Linguini”

peperonata, sweet corn, sunflower seeds

Fried Shiitake Roll

aioli, sesame, daikon and cabbage

Chicken Wing and Rice Croquettes

Maytag blue cheese, sambal, celery and carrot puree

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Garganelli, Caesar braised kale and carrots, lemon, Parmesan

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

Smoked Steelhead Cake, lettuces, pickled cabbage and dill

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Roasted Thigh of Misty Knoll Chicken

creamed corn, short grain rice, charred cherry tomatoes

Norwegian Steelhead Trout

wax beans, potato, parsley, horseradish, dill and lemon

Grilled Portobello “Steak”

shiitake fried rice, kohlrabi, white miso

Fried Confit of Pork Spare Ribs

split peas, more peas, curried tomato jam

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Almond and Chocolate Pound Cake

blueberries and cream, butter crunch, whip

Lemon Cheesecake

peaches, pecan crumb