Dinner Menu
Monday, August 21st, 2017
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