Dinner Menu
Sunday, August 20th, 2017
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
___________________________________________________
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
___________________________________________________
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
___________________________________________________
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
___________________________________________________
Almond and Chocolate Pound Cake
blueberries and cream, butter crunch, whip
Lemon Cheesecake
peaches, pecan crumb