Dinner Menu

Tuesday, August 22^nd, 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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