Dinner Menu

Monday, August 21st, 2017

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Marinated Heirloom Tomato

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

Jenn’s Head Lettuces

charred local chilies and blue cheese, bacon, tomatoes, corn

 Cherry Tomatoes

pickled garlic and chevre vinaigrette, chives, everything crumbs

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, roasted onion 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, cucumber and cabbage

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Pizzichi di Farro, pork and pepperoncini

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

Mascarpone Mousse and Poached Peaches

Mill River honey, ginger, pecan crumble