Dinner Menu
Tuesday, August 22nd, 2017
Marinated Heirloom Tomato
Boston “bacon”, black pepper aioli, challah and lettuce
Jenn’s Head Lettuces
charred local chilies and blue cheese, tomatoes, corn
Cherry Tomatoes
pickled garlic and chevre vinaigrette, everything crumbs
Peach and Cucumber Salad
feta, red wine, red onion and pumpkin seeds
Chilled Carrot Soup
whey, orange, coriander, cilantro
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Country Terrine
or
Button Mushroom and Almond Pate
or
Lamb, Almond and Eggplant Rillettes
served with toasts and seasonal accompaniments
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Spicy Zucchini “Linguini”
peperonata, sweet corn, sunflower seeds
Fried Shiitake Roll
aioli, sesame, cucumber and cabbage
Smoked Steelhead Cake
lettuces, pickled cabbage and dill
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Pizzichi di Farro, pork and pepperoncini, corn, scallions, sour cream
Orecchiette, brined carrot top and pine nut pesto, Lee farms ricotta, Parmesan
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Crispy Chicken Drums
peach and jalapeno sweet + sour, corn grits, cilantro
Norwegian Steelhead Trout
wax beans, potato, parsley, horseradish, dill and lemon
Grilled Portobello “Steak”
petite stew of crimini, kohlrabi “noodles”, white miso and quinoa
Fried Confit of Pork Spare Ribs
split peas, more peas, curried tomato jam
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Almond and Chocolate Pound Cake, warm blueberries and cream
Mascarpone Mousse and Roasted Peaches, Mill River honey, ginger, pecan crumble
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