Dinner Menu

Wednesday, August 2nd, 2017

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Shaved Beet and Peach “Slaw”

honey, orange, pistachio

Jenn’s Head Lettuces

Bjorn’s backyard rhubarb vinaigrette and toasted almonds

Woven Roots’ Beef Steak Tomatoes

black pepper mayo, cucumber, lettuces

Toast of Rawson Brook Chevre

spiced rhubarb chutney, multi-grain

Lunguica Style Pork Meatballs

soft poached egg, broth, smoked paprika, egg noodles

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Chicken Liver and Almond Pate          or         Veal Rillettes

or

Spicy Chickpea and Curry Hummus

served toasts and seasonal accompaniments

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 Maitake Roll

smoked aioli, pickled broccoli, buttered roll

Spicy Zucchini Marinara

Parmesan, pine nuts, garlic, EVOO

Broccoli “Marrow” and Tahini Soup

more tahini, lemon and cayenne

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Linguini, charred eggplant, fresh tomato, basil and Montasio

Orecchiette, hot Italian sausage, mussels and chives

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Delftree Royal Trumpet Mushrooms

oyster mushroom and sunflower seed “stew”

Fried Confit Pork Ribs

stewed kale, pickled watermelon rind and BBQ

Smoke Poached Washington State Steelhead

corn, tomatoes, wax beans and parsley

Seared Neck of Lamb

“risotto” of cracked wheat, new garlic and eggplant

Roasted Thigh of Vermont Chicken

peas+ carrots, buttermilk and arugula nage

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Bulgur Pudding, peach pit ice cream, peaches and lemon basil

Ginger Molasses Cake, banana peanut butter, cocoa whip and more bananas